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 SOUFFLE PUDDING
This dessert is baked using a technique called a "bain marie" (water bath), in which the baking dish is set inside a larger pan filled with hot water.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
- Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
- Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
- Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.
LEMON AND RASPBERRY SOUFFLE
Provided by Food Network
Categories dessert
Time 55m
Yield 1 large souffle or 6 individua
Number Of Ingredients 16
Steps:
- Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
- Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.
LEMON & MIXED BERRY SOUFFLE PUDDING (LOW CAL/SUGAR/FAT)
Yum! You can use any berries you like -raspberries, blueberries, blackberries, & this scrumptious dessert will still taste fantastic. Adapted from an old Woman's Day recipe I came across. Perfect for entertaining, but so easy you could have it for dessert tonight :)
Provided by gym tonic
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C
- Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
- Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
- Stir in skim milk, flour, lemon juice, apple sauce & (optional) rind.
- In another bowl, beat egg whites until soft peaks form.
- Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
- Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. Do not overmix -you want to keep this light & fluffy.
- Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
- Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
- Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
Nutrition Facts : Calories 179.4, Fat 4.1, SaturatedFat 1.3, Cholesterol 159.8, Sodium 288.6, Carbohydrate 26.6, Fiber 1.3, Sugar 1.4, Protein 9.3
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES
Steps:
- Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
- In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
- Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.
Nutrition Facts : Calories 304, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 103 milligrams, Sodium 128 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 7 grams, Sugar 46 grams
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
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HOW TO MAKE A SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Desserts
- Brush the insides of four ramekins with butter. Add a small amount of sugar to each and turn them to coat the sides and bottom, shaking out any excess.
- Use a fine grater to zest the lemons – grate the yellow outer skin, but be careful not to grate the white pith underneath (the pith will make the soufflés bitter).
- Separate the eggs – crack each egg in half and tip the contents between the two shells, allowing the whites to slide through into the bowl beneath while the yolks stay in the shells.
- Put four egg whites into a large bowl and two of the yolks into a separate small bowl (the left-over egg yolks can be saved for scrambled eggs or custard).
- Preheat the oven to 180°C (160°C fan assisted)/350F/Gas 4. Put the baking tray into the middle of the oven.
- Put the cream, flour and cornflour into a medium-sized bowl and whisk to a smooth paste.
- Warm the milk in a large saucepan over a medium heat until just boiling. Remove from the heat.
- Mix the hot milk into the cream, flour and cornflour mixture with the whisk – add a little to start with and mix well until the mixture is smooth like really thick cream.
- Pour the mixture back into the saucepan and put it over a gentle heat. Beat vigorously with a hand whisk until it’s thickened. It’s important to keep whisking all the time so that the mixture doesn’t stick.
- When you feel it thickening, remove the pan from the heat and whisk in the lemon juice and zest a little at a time. The heat of the pan will continue to cook the mixture.
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- Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.
- In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.
- In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.
- Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.
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