Saffron souffle with double cream

Instructions

1. For the saffron sauce, place the lemon juice, sugar, saffron and 80 ml (⅓ cup) water in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer. Add the cornflour and stir vigorously for 1 minute or until smooth. Remove from the heat and set aside in the refrigerator to cool for 30 minutes.
2. Preheat a fan forced oven to 180˚C. Use a pastry brush to grease four 250 ml (1 cup) capacity ramekins, brushing the butter vertically up the sides to ensure a more even rise. Place the sugar for dusting into the ramekins and rotate to cover the base and sides, then shake out the excess.
3. Place the egg whites and 1 tbsp of sugar in the bowl of an electric stand mixer fitted with a whisk attachment. Once bubbles appear, slowly add the remaining 2 tbsp of sugar. Beat on high speed until thick and glossy. Scoop one quarter of the egg mixture into the cooled saffron sauce and fold in gently. Add the saffron mix to the remaining beaten egg whites and fold gently until evenly incorporated. Spoon into the prepared ramekins and use the back of a butter knife to flatten the top. Run the tip of your thumb around the rim of each ramekin to ensure the soufflé does not stick to the sides. Place on a flat baking tray and bake for 10 - 12 minutes or until risen and light golden.
4. Carefully remove the ramekins from the oven and place on small plates. Dust the top of each soufflé with icing sugar and serve with a dollop of cream.