Ciara O'Callaghan from Fair City serves up soufflé on The Restaurant.


  • 3 large free-range eggs
  • 250 g caster sugar
  • 2 unwaxed lemons (juice and zest)
  • 236 ml cream
  • 15 g gelatine
  • 2 tblsp water
  • 2 tblsp chopped pistachios
  • 25 g plain flour
  • for the melba sorbet:
  • 500 ml cold water
  • 250 g caster sugar
  • 20 g glucose syrup
  • 150 g raspberries
  • 50 g redcurrants
  • 1 lime (juice only)


  • First make the sorbet. Put the water, sugar and glucose syrup in a saucepan and bring to just under the boil, then reduce the heat and leave to simmer for 5 minutes, then leave to cool.
  • Place the raspberries and redcurrants in a saucepan and cook gently until soft. Then blend in a food processor and pour the puréed fruit into the sugar syrup. Stir in the lime juice and pour into an ice cream machine and churn until frozen.
  • For the soufflé, roll some baking parchment around each ramekin so that there is a 'collar' standing up of about ½ inch over the top. Separate the eggs and place the yolks, sugar, grated lemon rind and strained juice in a bowl and whisk until thick and mousse-like. Then half-whip the cream and fold gently into the egg and sugar mixture.
  • Dissolve the gelatine in the water over a low heat and when fully dissolved, fold the gelatine into the mixture.
  • Whisk the egg whites until stiff but not dry. Place the bowl with the soufflé mixture over some ice and then fold in the egg whites until the mixture begins to thicken, then pour the mixture immediately into the ramekins making sure that the mixture goes over the lip of the ramekin and against the greaseproof collar, then put in a cool place to set.
  • When firm, remove the paper from the ramekin and press the pistachios gently round the sides, serve with melba sorbet.

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