Lemon Soufflé
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
8
Description
Lemon zest and juice can be replaced with grated orange peel and juice.
Ingredients
- Milk - 8 fl oz
- Egg white - 4 pieces
- Egg white - 2 pieces
- Sugar - 3.5 oz
- Vanilla extract - 0 fl oz
- Corn Starch - 1.1 oz
- Citrus Zest Mix - 0 fl oz
- Salt - 0 fl oz
- Meyer Lemon Juice - 2 fl oz
- Cream of tartar - 0 fl oz
Step by Step guide
Step 1
In a small saucepan (1.5 liters), bring the glass of milk to a boil.
Step 10
Place the soufflé in the preheated oven on the middle rack for 35-40 minutes. When the soufflé is covered with golden spots and begins to puff up, remove it from the oven, take off the collar, and serve immediately.
Step 2
Beat 4 egg yolks, sugar, and vanilla with a mixer on high speed until creamy (3-6 minutes).
Step 3
Add cornstarch to the cream and continue mixing on low speed. While the mixer is running, slowly pour in the milk and beat until smooth.
Step 4
Pour the cream into a saucepan, place over high heat, and bring to a boil while stirring continuously. Then reduce the heat and cook for another 2 minutes.
Step 5
When the mixture thickens, remove from heat, transfer to a large bowl, add grated lemon zest and lemon juice, mix well, and cover with wax paper, leaving at room temperature for 1 hour.
Step 6
Meanwhile, preheat the oven to 374°F. Grease a soufflé dish (3 cm deep, 18-20 cm in diameter) with butter and dust with sugar.
Step 7
Beat 6 egg whites with salt at medium speed until foamy. Add the cream of tartar and increase the mixer speed, beating until the mixture turns into a thick, airy foam.
Step 8
Fold a quarter of the egg white foam into the lemon cream and mix well. Then gently fold in the remaining egg white mixture.
Step 9
Pour the prepared mixture into the baking dish. Wrap the sides of the dish tightly with a wide strip of wax paper so that the paper forms a collar rising 10 cm above the edges of the dish.
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