Hi Guys, this is a very important tip that I wrote in the description but I decided to post it here as a comment. Don’t Overfold! If you do, the mix will be too runny and it will "seep" into the crumb. You want to gently fold in the whites and the cream only until the point where the streaks of white disappear. You’ll probably feel as though you’re under-mixing. Chances are: you’re not! It's OK if you see chunks of egg white and some cream.

Here you are! I saw the "lemon" episode yesterday, and just had to search the recipe. Thank you so much for sharing.

I remember watching this on MKR and lemme 👏 tell 👏 youuuuu 👏👏👏👏 my mouth was wateringgggg! 😭😭😭 I cannot wait to make this! Forever my fav from MKR! ❤️

This dessert is defiantly cant refuse! I love the tangy lemon taste and how it melts in your mouth. This is definitely going on my favourite dessert list! Love you Amigo Andy!

Andyyy. Thank you so much for this recipe. Finally! It’s much sooner, I thought you’re gonna upload this around summer. Definitely will make this souffle this weekend.

Awesome recipe. Very useful to me.💯 Thanks a lot Andy. U r amazing..👍

I didn’t just come here for the recipe, I also came to hear Andy saying ‘Sesty’ LOL But this soufflé literally looks so delicious I HAVE to try this!! :D

So happy that you have your own channel! I was just watching the MKR episode where you made this.

Andy, I made this today and it was delicious. I didn’t have little glasses so used a big pie dish and it was just as amazing! I wish I had Instagram to show you but unfortunately I don’t. Thank you so much for your beautiful recipes and your really easy to follow instructions. I really appreciate you and your channel 😍

Thanks Andy for this beautiful recipe

Hi Andy, tq for sharing this recipee, i love all ur cooking in mkr s10. Hope all the best for u

many thanks from the commis chef.👍

Hi Andy it's so great of you to share all your knowledge with us through KZfaq its really great to see a fellow Peruvian doing so well! In my eyes you and Ruby won MKR 🙂 hehe but seriously awsome work. Muchas gracias y todo lo mejor!

This looks amazing Andy... now i want one...i love how you explain the process... yummy and tasty 8)

Hi, andy. Thanks for this recipe!

Gracias por hacer maravillosas recetas'¡

Oh my gosh i have to try this😁

Hi Andy, on MKR did you make the cereal milk flavoured desert? Could you please make that one thanks.. :-)

Thank you

Drooling 🤤😋❤️

Its very yammy

If I don’t hv gelatine leaves but I hv gelatine powder . How much powder to add pl

Hi if I'm using gelatin powder then how many tsp?

Hi Andy!Thanks so much for this beautiful recipe.I'm from India,could you please tell me gelatin in grammes as we do not get gelatin in sheets over here.Thanks.

This looks wonderful! Unfortunately, it looks like a lot of work to me. Too bad for me as I would love to taste it for myself 😁

The souffle turned out great...I had added just about 50 ml of lemon juice but that too was more than required as Indoan lemons are really sour. Will use even less next time...rest turned out perfect...

Never had a cold souffle. Well at this point it should actually be called a mousse or a custard. I don't really see the point of making a chilled souffle, besides that it will stand up indefinitely. I guess I'd rather stick to hot souffles, since there are a couple of tricks to have them all rise almost always perfectly straight up. 1.) Put the buttered & sugared (or other side coatings) in the fridge & put them out just before you fill in the souffle batter That way the butter helps the souffle rise more evenly & doesn't melt into the batter. 2.) Add a pinch of salt or lemon juice to the meringue. For both a more voluminous & stable meringue. Since salt & acid denatures the protein in the egg whites or any other protein (That's why raw fish in ceviche or cured meats firm up & lose all their moisture, & firms the protein up) Plus, salt is essential in every dessert. I even put salt in my vanilla custard. lol I encourage you or anyone else also to try to add some thyme as well to the lemon souffle. Since thyme already has this warm, zesty citrus aromas, it really does work well to merge those 2. Also you never did state a temperature for the crumb. You might wanna edit that in. Did you create this recipe yourself? Also, do you have any professional cooking background or just do it passionately in your spare time? Just curious. Just some advice. Great recipe & good approach though. And your accent is very spicy XD

Come on andy...u need to grow up hahahahahah 😂

2:55

HOLA!!!!

☁️9️⃣

Also i liked your judging but all the time you would say "its to garlicky" and they didnt even use garlic