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The vhs top of the soufflé is blowtorched briefly, giving it a lovely browned color while also puffing up the meringue.S vhs and I hosted some friends for dinner last Saturday. We served these gorgeous and humorous little soufflés, accompanied with a scoop of homemade Almond Roca ice cream, for dessert.Egg SouffléMakes 8 portions8 eggsJuice of 3 lemons325g sugar40g unsalted butterUsing an egg cutter, cut the vhs tops off the eggs. Discard the tops and separate the yolks and whites of 4 eggs. Reserve the remaining 4 eggs. Make the lemon curd by placing the 4 egg yolks, lemon juice, butter and 100g of sugar in a microwave safe bowl. Microwave the mixture for 5 minutes, pulling the bowl out to whisk every minute. Cover with cling film and leave to cool. The curd will thicken as it cools. Place in the fridge for at least 6 hours. This can be made a day in advance.To
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