Lime seems to be making a regular appearance in my recent posts and if you don’t have a thing for these little suckers, then I duly apologize. As it is, today I decided to attempt to make one of the crème de la crème of desserts - the soufflé. I used Paul Rankin’s recipe as a guide and had a bout of paranoia on the cooking time, and so spent the entire 10 minutes with my nose against the oven door watching the souffle rise, just incase I miss the limit and it collapses. In the end these came out pretty well. Serve these immediately because being the elitist that they are, they definitely do not hang about
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