Limoncello Soufflé

1 Quart milk

5.25 oz of sugar

2pc of vanilla bean

12pc Fresh egg yolks

2.5 oz corn starch

2 oz custard cream – above

.75 oz of limoncello liqueur

.5 oz sugar

3pc egg whites

Sugar icing – as needed

Candied lemon zest – as needed

Boil the milk and 2/3 of the sugar with the vanilla beans.  Beat egg yolks with the remaining sugar until thick.

Add the corn starch and continue whisking until pale and ribbon stage.  Whisking continuously.  Pour on boiling milk.  Pour back into the pan and allow to boil for 2 minutes.

Combine the custard cream and the limoncello together in a sauce pan.  Mix with a whisk and bring to a boil. Separately whip the egg whites to snow point.

Delicately add the sugar.  Add the meringue to the hot limoncello custard cream.  Cover again with mixture.  Baked at 220C for 10-14 minutes.  Decorate each Soufflé with icing sugar and candied lemon zest.