LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
LEMON SOUFFLES
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
- Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
- Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
- Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
- Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
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-CHEESE SOUFFLE WITH LEMON-GINGER SAUCE
Make and share this Lemon-Cheese Souffle With Lemon-Ginger Sauce recipe from Food.com.
Provided by loof751
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Lightly coat a 6-cup souffle dish with nonstick cooking spray. Sprinkle with the 1 tablespoon confectioner's sugar to coat the dish.
- Put the cottage cheese, sugar, egg yolks, and lemon rind in a blender. Process 1 minute until well blended.
- In a medium bowl, beat lemon juice and egg whites until soft peaks form. Gradually beat in 1/3 cup confectioner's sugar until stiff glossy peaks form.
- Put 1 cup of the beaten egg whites in the blender with the cheese mixture. Process until blended.
- Pour cheese mixture into bowl with egg whites and carefully fold in just until combined. Pour into the prepared souffle dish.
- Place the souffle dish in a pan just big enough to hold it. Fill the pan with hot water to come halfway up the side of the souffle dish. Bake at 350 for 35 minutes.
- While souffle is baking, make the sauce: Combine 1 1/4 cups water, sugar, lemon juice, lemon rind, and ginger in a small saucepan. Bring to boiling over medium heat.
- Dissolve cornstarch in 2 tablespoons water until blended. Stir into lemon sauce mixture. Boil 1 minute.
Nutrition Facts : Calories 124, Fat 1.8, SaturatedFat 0.7, Cholesterol 44.3, Sodium 130.9, Carbohydrate 21.1, Fiber 0.2, Sugar 18.9, Protein 6.3
LEMON SOUFFLE
Steps:
- Special equipment: six 8-ounce ramekins
- Preheat the oven to 400 degrees F.
- Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge.
- Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve.
- Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.
- Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks.
- Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean.
- Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.
- Serve immediately, topped with Creme Anglaise.
- Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil.
- While the cream is heating, whisk together the egg yolks and remaining sugar.
- When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan. Whisk to combine.
- Bring the sauce to a boil and immediately remove it from the heat and chill.
SOUFFLE OF DOVER SOLE WITH CRAB, GINGER AND LEMON GRASS
Steps:
- Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Refrigerate until needed.
- Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
- Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil.
BAKED SOLE WITH A LEMON GINGER SAUCE
This recipe is so easy. You gotta love lemon to enjoy this one. Make sure that the fillets are the same size for easy cooking
Provided by Abby Girl
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a medium baking pan with cooking spray. Set aside.
- Rinse fish with cold water and pat dry with paper towels. Sprinkle with salt and pepper. Roll up fish and place seam side down in baking pan. Bake at 425 for 15 - 20 minutes, until fish is cooked through and flakes easily.
- While fish is cooking, prepare sauce. Combine lemon juice, broth, sugar, ginger, cornstarch, lemon zest and garlic in a small saucepan. (this can be done in advance) Cook over medium high heat until mixture is bubbly and has thickened.
- Arrange fillets over serving plates and drizzle with sauce.
Nutrition Facts : Calories 176.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 54.4, Sodium 433.9, Carbohydrate 17.8, Fiber 0.6, Sugar 10.2, Protein 22.8
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
MEYER LEMON SOUFFLé
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
- Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
- Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
- Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
- Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
- Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.
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.
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From thespruceeats.com
Author Cathy JacobsPublished Jan 12, 2021Estimated Reading Time 5 mins
- Alpine Cheese Soufflé. Transforming a few inexpensive ingredients into a soufflé adds a touch of luxury to everyday meals. Impress your family and friends with a chef-like cheese soufflé that is surprisingly easy to bake up in your kitchen.
- Lemon Soufflé. When you treat your family or friends to a bistro-style French dinner, complete the meal with a classic lemon soufflé. It sings with bright and sweet lemon flavor and has a beautifully crispy outer crust that you can enhance with a dusting of confectioner's sugar.
- Macaroni and Cheese Soufflé. Meet a magical soufflé that will make you think about the traditional French dish in a whole new way. Good old American ingenuity meets traditional French cuisine in this genius mash-up of macaroni and cheese casserole and the cheese soufflé.
- Salmon Soufflé With Herbs. Salmon soufflé makes a fun and tasty alternative to the usual salmon quiche at a weekend brunch or a sophisticated dinner offering.
- Carrot Soufflé. Carrot cake lovers will especially love this uniquely delicious dessert soufflé. It is loaded with sweet cooked carrots that are mashed and flavored with cinnamon for a nice and puffy, sweet-meets-savory souffle.
- White Chocolate Soufflé. The sweet taste of white chocolate infuses this light and airy dessert soufflé. Serve it for a special Christmas dessert, enhancing its snowy mountain effect with a generous dusting of icing sugar, and plating the soufflé with red berries.
- Oatmeal Soufflé. If you think of oatmeal as dense or stodgy, this light and airy oatmeal soufflé will change all that. It starts off on the stovetop, cooking simple rolled oats in butter and milk.
- Savory Sweet Potato Soufflé. Think beyond baked and mashed potatoes with this savory sweet potato soufflé. It is an unexpected twist on traditional sweet potato recipes and can stand as a light dinner on its own, with a green side salad.
- Cheese and Leek Soufflé. Bake up this retro cheese and leek soufflé when you want to enjoy a nostalgic, French-inspired dinner in one dish. It is a stylish way to eat eggs for dinner, and the mild, spring-like flavor of leeks adds lovely balance to nutty Gruyère or Emmenthal cheese.
- Austrian Baked Vanilla Soufflé. Also called Salzburger nockerl, this baked vanilla soufflé originated in 17th century Austria, where it was first baked by the mistress of the archbishop of Salzburg.
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