LEMON SOUFFLE
An easy recipe for quick lemon souffles that never fails. Lemon curd is topped with a lemony souffle and baked into a light dessert.
Provided by Elaine Lai
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk the egg in a medium saucepan, and mix in the 1 lemon's zest and juice, 1/4 cup sugar and cornstarch. Set over medium heat, and cook stirring constantly until the mixture thickens. Reduce heat to low, and continue whisking for another minute. Remove from the heat and stir in the butter. Divide between four 6 or 8 ounce ramekins. Set aside.
- In a medium glass or metal bowl, whip egg whites with an electric mixer. When they are able to hold a soft peak, sprinkle in 1 tablespoon of the sugar, and continue mixing until stiff. Whisk the remaining 4 tablespoons of sugar into the egg yolks along with the zest and juice of the remaining lemon. Fold a couple of spoonfuls of the egg whites into the yolks to lighten them up, then fold in the rest of the whites. Spoon into the ramekins over the lemon curd, and run a finger around the inside of each rim.
- Place the ramekins onto a baking sheet, and place in the preheated oven. Bake for 15 to 17 minutes, until puffed and golden brown. Let cool for about 5 minutes before serving.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 38.9 g, Cholesterol 215.4 mg, Fat 10.5 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 67.9 mg, Sugar 31.9 g
THE ULTIMATE FRENCH LEMON SOUFFLé
A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.
Provided by Rebecca Franklin
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
- In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
- Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
- Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
- Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
- Stir and cook the mixture until it has thickened, or about 1 minute.
- Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
- Stir in the vanilla extract.
- In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
- Continue beating the egg whites on high speed until they hold stiff glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
- The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
- Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
- Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
LEMON-LIME SOUFFLE TART
I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't had a chance to try it, but when I do I will insert some comments. Recipe by Claudia Flemming.
Provided by Ms B.
Categories Pie
Time 1h35m
Yield 1 10inch tart
Number Of Ingredients 20
Steps:
- Lemon Curd (makes 2 cups, only use 1 1/2 cups).
- In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
- Whisk in the lemon zest, juice, and salt.
- Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
- Remove the bowl from the heat, and whisk in the butter.
- Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
- Whisk until cool.
- Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
- The curd will keep for up to 3 days in the refrigerator.
- Almond Crust.
- To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
- Beat in the egg and zest.
- In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
- Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
- Mix until dough is smooth.
- Scrape dough onto a piece of plastic wrap, and form it into a disk.
- Chill for at least 1 hour and up to 3 days.
- Make the tart.
- Preheat the oven to 325°.
- On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
- Fit the dough into a 10-inch tart pan with a removable bottom.
- Trim away any excess dough, and use a fork to prick the crust all over.
- Bake the tart crust until pale golden, 20 to 25 minutes.
- Transfer to a wire rack to cool.
- (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
- To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
- Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
- Continue whisking until mixture gets quite thick, about 8 minutes.
- Strain through a fine sieve into the bowl of an electric mixer, if necessary.
- Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
- Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
- Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
- Spread the lemon curd in an even layer into the bottom of the crust.
- Spoon the soufflé topping onto the lemon curd, mounding it attractively.
- Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
- Dust the top with confectioners' sugar, and serve warm.
Nutrition Facts : Calories 3832.8, Fat 193.7, SaturatedFat 105.1, Cholesterol 2687.7, Sodium 921.9, Carbohydrate 453.1, Fiber 9.1, Sugar 274.7, Protein 82.7
LIME SOUFFLE
Steps:
- Preheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.
- In a small bowl, stir together lime curd and vanilla pudding. Set aside.
- Place egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.
- Stir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.
- Divide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.
- Serve immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.
COLD LEMON OR LIME SOUFFLE
Provided by Marian Burros
Categories quick, dessert
Time 12m
Yield 6 to 8 servings (5 cups)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over the cold water.
- In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
- Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
- As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
- Whisk yolk mixture into meringue mixture. Add rind.
- Beat cream until stiff, and fold into lemon-meringue mixture.
- Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.
FROZEN KEY LIME "SOUFFLE"
This souffle is not baked - it's made totally in the freezer. A beautiful and delicious dessert! From "Key Lime Desserts" by Joyce LaFray. TIME DOES NOT INCLUDE OVERNIGHT FREEZE TIME
Provided by Jostlori
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.
- Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.
- In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.
- In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.
- Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
- Spoon into the prepared souffle dishes. Freeze overnight.
- To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.
Nutrition Facts : Calories 336.4, Fat 18.4, SaturatedFat 8.4, Cholesterol 157, Sodium 113.5, Carbohydrate 22.4, Fiber 0.8, Sugar 19.4, Protein 6
LEMON SOUFFLE
Light and tangy souffle
Provided by anneyoung
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Lightl grease the dish and secure a piece of greaseproff paper around the 1 1/2pt souffle dish. Make sure it is very tight at the collar so that it stands about 2 inches above the dish
- Prepare the gelatine - put hot water in a basin and sprinkle the gelatine into it. Place over a pan of hot water to dissolve. Once dissolved leave to cool slightly
- Grate the lemon rind and extract the juice
- Whisk egg yolks and sugar together until thick and creamy, add lemon zest and juice, pour in the gelatine mixture, mix gently but thoroughly
- Whisk cream to floppy stage, then whisk egg whites until stiff
- Fold the cream jnot the yolk and gelatine mixture, then fold in the egg whites
- Pour into souffle dish then leave to set in the fridge for about 2 hours
- When ready to serve relaease the greaseproof collar with a palette knifr against the paper
- Decorate the sides with chopped nuts
- Pipe a little whipped cream around the top and finish with grapes cut in half
FROZEN LEMON AND ORANGE SOUFFLE
Steps:
- Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells.
- In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.
- In a separate cold bowl, whip the cream until firm. Set aside.
- In another bowl at room temp, beat the egg whites until soft peaks form.
- In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
- Mix all the ingredients in a food processor until very smooth.
FROZEN LEMON SOUFFLE
Make and share this Frozen Lemon Souffle recipe from Food.com.
Provided by Vina7737
Categories Frozen Desserts
Time 13h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
- Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
- Cool.
- Chill until partially set, about 1 hour, stirring occasionally.
- In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
- In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
- Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
- Pour mixture into dish.
- Freeze 6 hours or overnight.
- Remove "collar".
- Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
- Return leftovers to freezer.
- TIP:
- Souffle can be chilled in refrigerato 6 hours instead of being frozen.
Nutrition Facts : Calories 364.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 47.1, Carbohydrate 56.8, Fiber 0.1, Sugar 50.8, Protein 3.7
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- Take a 24cm length of baking paper and fold in 3, then tie it around a 1 litre straight-sided soufflé dish, so that the paper extends 2-4cm above the top. Set aside.
- Meanwhile, put the lemon zest and juice, egg yolks and sugar into a large heatproof bowl. Bring a saucepan of water to the boil, then turn off the heat. Place the bowl over the pan of hot water, making sure the bottom of the bowl is not touching the water. Using an electric hand whisk, whisk the lemon mixture for about 5 minutes, until thickened and pale in colour.
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- To make the Lemon Curd: In a large heatproof bowl, whisk together the Large eggs, egg yolks, and sugar. Whisk in the lemon zest, juice, and salt. Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the Large eggs, till curd thickens sufficient to coat the back of a spoon, about 10 min.
- Remove the bowl from the heat, and whisk in the butter. Strain the mix through a fine sieve, and set the bowl in a large bowl filled with water and ice. Whisk till cold. Cover the curd, and chill till it is thoroughly cool, at least 2 hrs. The curd will keep for up to 3 days in the refrigerator. (Makes 2 c.)
- To make the Almond Crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar till combined, about 1 minute. Beat in the egg and zest. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Add in the flour mix to the butter mix in two batches, scraping down the sides of the bowl between additions. Mix till dough is smooth. Scrape dough onto a piece of plastic wrap, and form it into a disk. Refrigeratefor at least 1 hour and up to 3 days.
- Preheat the oven to 325 degrees. On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick. Fit the dough into a 10-inch tart pan with a removable bottom. Trim away any excess dough, and use a fork to prick the crust all over. Bake the tart crust till pale golden brown, 20 to 25 min. Transfer to a wire rack to cold. (The tart shell can be made 8 hrs ahead.)
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- Separate the eggs yolks. Put the yolks into the double boiler and the whites into a very clean, grease less bowl. It is very important that the yellow does not go into the whites, otherwise the whites will not get beaten stiff enough.
- Sprinkle the gelatin in 1/2 cup room temperature water and let it soak. Now add the sugar to the yolks and beat till light and creamy.
- Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.
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