Lemon and White Chocolate Souffle

For Liz's birthday meal, I of course had to come up with a tasty dessert. We have a surplus of lemon curd in the fridge following Liz's exploits last week - I wanted to create a dessert that could use this in a refined and spectacular way. Whenever the word souffle is mentioned on TV, magazines or cookbooks, it is met with trepidation. However, after my unorthdox aubergine souffle last week, I thought a more conventional chocolate version must be relatively simple.

Aubergine (Eggplant) Souffle

 

Aubergine, or eggplant as it is known outside of the UK, divides opinions in our home. Liz, as a former vegetarian, really loves it but I am a little unsure. I find it can be a little flavourless and perhaps a little watery. But I was determined to find a way in which I could really enjoy this ingredient. By making a rich egg mix flavoured with the aubergine and then baking it to make a souffle I think I achieved my aim. By baking the souffle in the shell of the aubergine this ensured very little food was wasted and it makes for an interesting looking accompaniment to any meal.