Jorgeousoufflé

Baking, Dessert, RuPaul's Drag Race, RuPaul's Drag Race 14, Snack, Sweets, TV, TV Recap

Previously on RuPaul’s Drag Race the dolls were put through their paces putting on a little roast of the hilarious Ross MatthewsRu’s weekly intro-roast of the rotating judge. While Bosco slayed, Willow and Camden were hilarious and Angeria was charming as hell, the other three bombed and ended up in the bottom with not one but two queens told to sashay away. While DeJa was far and away the weakest in the lip sync, I gay gasped to discover that Daya Betty was deemed safe as the pocket-rocket lip sync assassin of the season was finally felled.

Yes, Ru’s favourite. The born-to-do-drag person of the season (usually a signifier of an upcoming winner). A queen Ru would literally give her left lung to keep alive. Jorgeous. Jorgeous was sent home.

While I agree that Daya’s performance made the most sense for the song – which is something I admitted to Jorgie – I was shocked that Jorgeous did slide through on charm. Because as villainous as Daya as been – which I live for – Jorgeous has been equal amounts charming and I thought she was going all the way to the finals.

Backstage I pulled her in for a hug, thrilled to finally be in the presence of someone shorter than me, and congratulated her on a race well run. And reminded her she has all the right chops to make it far on All Stars. With that, we did the requisite laugh, cry and chat before toasting her status as Ru’s favourite with a Jorgeousoufflé.

I honestly don’t think there has ever been a better connection between a recipe and their namesake. Sweet, fluffy and always ready to stop the show, souffle is a light, delicious delight that always impresses.

Enjoy!

Jorgeousoufflé
Serves: 6.

Ingredients
unsalted butter, for smearing
1 cup raw caster sugar, plus extra for dusting
6 eggs, separated
1 tbsp lemon zest
¼ cup lemon juice
pinch of salt

Method
Preheat the oven to 180C and butter 6 ramekins. Sprinkle with some sugar and spin around to coat the edges. Remove the excess.

Whisk the yolks with ¾ cup of the sugar until light and think, almost looking like soft butter, until it forms a ribbon. Beat in the lemon zest and juice until it comes back together and set aside.

In a clean, dry bowl, beat the whites until they hold soft peaks. Add the remaining sugar and continue to beat until they form stiff, glossy peaks. Add a spoonful of the whites to the lemony yolks to loosen them, before folding through all the whites until just combined.

Divide the mixture between the ramekins, pop on a baking sheet and transfer to the oven to bake for 15-25 minutes, or until puffed and golden. Remove from the oven and serve immediately, devouring with a sprinkle of icing sugar.


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