Monday, March 22, 2010

Hot Lemon Souffle

Souffle is another dish I have not tried. All I know of it is that it is very very light in texture. I had some lemons I wanted to use up so I decided to make lemon souffle. It is not a very difficult dish to make. However, I used larger ramekins than the ones instructed in the recipe so it did not rise above the rim. It was slightly too sweet but I suppose you do need to add a lot sugar to lessen the sourness of lemons.

113 grams Unsalted butter
3/4 cup sugar
1/2 cup fresh lemon juice
2 1/2 teaspoons finely-minced lemon peel
4 large eggs ; separated

Butter six 3/4-cup ramekins; dust with sugar. Melt 1/2 cup butter in heavy medium saucepan over medium-low heat. Add sugar and stir until mixture is opaque, about 2 minutes. Stir in lemon juice and lemon peel. Whisk in yolks very slowly and temper first. Cook over medium-low heat until mixture thickens and thermometer registers 160°F, whisking constantly, about 12 minutes (do not boil). Transfer mixture to large bowl and cool to room temperature, about 30 minutes.

Position rack in center of oven and preheat to 400°F. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of beaten egg whites into lemon mixture to lighten. Fold remaining beaten egg whites into lemon mixture.

Divide soufflé mixture among prepared ramekins. Place filled ramekins in large roasting pan. Fill pan with enough hot water to come halfway up sides of ramekins. Bake soufflés until golden brown on top, about 14 minutes. Using tongs as aid, remove soufflés from water and serve immediately.

This recipe yields 6 servings.

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