A dear friend of mine recently asked me to do some exclusive catering for him in his beautiful sea front apartment. I did a seven course, degustation lunch for a group of ten people. We had so much fun! In the luxury unit block in which he lives, the gardens are landscaped largely with bamboo and a large variety of citrus fruits and indeed a range of other selected fruit trees. When I saw the beautiful varieties of Navel Oranges, Meyer Lemons, Tahitian Limes, Cumquotes and Kaffir Limes, I just immediately thought 'Citrus Soufflè'	Richard Livingstone
I experimented off and on for about a week leading up to the event. Soufflès in general are quite a delicate preparation and it seems the acidity in the citrus destabilises them yet further as opposed to a vanilla, chocolate or cheese Soufflè. I eventually came up with this recipe which is very stable and works superbly. Happy Souffè making   Ingredients 110 grams plus 2 tablespoons castor sugar 1 cup milk 1 teaspoon grated lemon zest 1 teaspoon grated lime zest 4 large eggs, separated and divided 70grams tablespoons all-purpose flour ¼ cup fresh lemon juice ⅛ teaspoon salt ¼ teaspoon cream of tartar Icing sugar to finish Method   1. Adjust oven rack to the lowest possible position. Preheat oven to 220°.   2. Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.   3. Scald milk and lemon zest over medium heat. Remove from heat, and cool. (A non stick or stainless steel saucepan is best for this because neither will react with the citrus zest)   4. Beat remaining ½ cup sugar and 4 egg yolks with the KitchenAid Artisan Stand Mixer at high speed for 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. Gently mix in flour gradually until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)	Prepared Citrus Soufflè Base Mixture, before being combined with the beaten egg white 5. Beat whites with cream of tartar in a separate bowl at medium speed in the KitchenAid Artisan Stand Mixer for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not over beat; if the whites appear dry and granular, they are over beaten.) 6. Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Do not over mix.   7. Pour mixture gently into prepared soufflé cups (ramekins) to top of rim. To help soufflés rise properly, run your finger around rim of dish to wipe edges. Bake at 220°c for 10 minutes; reduce heat to 175°c, and continue to bake 4 minutes or until exterior is set and centre is slightly loose when shaken and soufflé has risen above dish. Dust with icing sugar, and serve immediately.