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
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 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.
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
LEMON SOUFFLES
Make and share this Lemon Souffles recipe from Food.com.
Provided by nathalie.abair
Categories Dessert
Time 59m
Yield 2 4, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
- Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
- Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
- In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
- In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
- Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
- Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
- Serve immediately, garnished with confectioners' sugar and the reserved lemon tops.
Nutrition Facts : Calories 106.4, Fat 2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 28.5, Carbohydrate 21.9, Fiber 2.4, Sugar 14.7, Protein 3.5
MEYER LEMON SOUFFLE
Steps:
- Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
- In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
- Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
- Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
- Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
- Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 20 grams, TransFat 0 grams
LEMON SOUFFLÉ
From the book "Tender at the Bone" by Ruth Reichl. A fabulous read for anyone who loves food.
Provided by BurtonFanatic
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Separate eggs carefully; if there is the tiniest bit of yolk in the whites, they will not beat properly so be sure to separate them cleanly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the yolks to warm up.
- Butter a 1½ -quart soufflé mold very well. Throw in a handful of sugar and shake the soufflé dish until it has a thin coating of sugar. Shake out excess. Set aside.
- Melt the butter in a large, heavy-bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth.
- Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla and cool slightly.
- Add 4 egg yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool.
- Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest.
- Pour into the soufflé mold and set on the middle rack of the oven. Turn heat down to 400 and bake for 25 to 30 minutes or until the top is nicely browned and the soufflé has rise about 2 inches over the top of the dish.
- Serve immediately.
Nutrition Facts : Calories 352.9, Fat 17.8, SaturatedFat 8.8, Cholesterol 346.6, Sodium 228.4, Carbohydrate 37.8, Fiber 0.6, Sugar 27.2, Protein 11.9
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.
WARM LEMON SOUFFLES
Categories Milk/Cream Dessert Bake Lemon Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Coat six 3/4-cup soufflé dishes with butter and sugar. Bring milk to simmer in medium saucepan over medium heat. Whisk 1/4 cup sugar, cornstarch, and yolks in bowl to blend. Gradually whisk in hot milk. Return mixture to saucepan; bring to simmer, whisking constantly. Remove from heat. Whisk in lemon juice and peel. Cool.
- Using electric mixer, beat egg whites to soft peaks. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff but not dry. Fold 1/4 of whites into lemon mixture. Fold in remaining whites. Spoon mixture into prepared dishes, dividing equally. Bake until puffed and brown on top, about 18 minutes. Serve immediately.
LEMON-SOUFFLE PUDDING CAKE
Steps:
- Preheat oven to 325°. Butter a shallow 1 1/2-2-quart baking dish, then sprinkle with granulated sugar. Stir buttermilk, creme fraiche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
- Using an electric mixer on high speed, beat 4 tablespoons butter and 3/4 cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
- Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
- Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
- Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35-45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
- Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
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
More about "lemon souffle food"
CHILLED LEMON SOUFFLé RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Servings 8Estimated Reading Time 2 minsCategory Low-Fat DessertsCalories 421 per serving
- 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.
- Heat 2-3 tablespoons of water in a small pan, so it just covers the base. When hot, squeeze the excess water from the soaked gelatine, drop the leaves into the pan and immediately remove the pan from the heat. Stir until dissolved, then whisk into the thickened lemon mixture. Remove the bowl from the pan and set aside to cool completely.
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2021-01-12Estimated 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.
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.
LEMON SOUFFLE CHEESECAKE - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (8)Total Time 3 hrsCategory DessertCalories 399 per serving
- Preheat the oven to 325°F (160°C). You will need at least 2.5-in (6cm) deep 8-in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepared parchment paper. Set aside.
- Zest and juice the lemon. You should get about 1 teaspoon of lemon zest and 2 tablespoons of lemon juice.
- In a mixing bowl with paddle attachment, or using a handheld electric mixer, beat the cream cheese until smooth and fluffy, about 2 minute. Add condensed milk and beat for another minute. Then add the egg yolks and lemon zest with lemon juice. Continue to beat until well combined, 2-3 minutes.
LEMON SOUFFLE DESSERT - BETTER HOMES & GARDENS
From bhg.com
3.5/5 (41)Total Time 1 hr 10 mins
- Preheat oven to 350°F. Lightly coat a 1-quart soufflé dish with cooking spray; set aside. In a large bowl combine 2 tablespoons of the granulated sugar and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl whisk together egg yolks and milk. Whisk egg yolk mixture into flour mixture just until combined; set aside.
- In a medium bowl beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add remaining 4 tablespoons granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir a small amount of beaten egg whites into lemon mixture to lighten. Gently fold in remaining beaten egg whites (batter will be thin).
- Pour batter into prepared soufflé dish. Place soufflé dish in a 13x9x2-inch baking pan. Place baking pan on an oven rack. Pour boiling water into baking pan around soufflé dish to a depth of 1 inch.
- Bake about 40 minutes or until top springs back when lightly touched. Carefully remove soufflé dish from baking pan. Cool on a wire rack for 5 minutes. Sprinkle lightly with powdered sugar. Serve warm.
EASY LEMON SOUFFLéS RECIPE - EATINGWELL
From eatingwell.com
Category Vegetarian Easter RecipesCalories 158 per servingTotal Time 50 mins
- Preheat oven to 350 degrees F. Lightly coat six 8-ounce individual souffle dishes with cooking spray; place dishes on a baking sheet. Refrigerate until ready to fill.
- In a small saucepan, stir together granulated sugar, flour and salt. Whisk in milk and lemon juice until combined. Cook and stir over medium-low heat for 8 to 10 minutes or until mixture is thickened and bubbly. Stir in lemon zest. Remove from heat.
- In a large bowl, beat egg yolks with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon- colored. Stir milk mixture into yolks to combine.
- Thoroughly wash beaters with warm, soapy water. In another large bowl, beat egg whites with an electric mixer on medium to high speed until foamy. Add cream of tartar. Beat on high speed until stiff peaks form (tips stand straight).
LEMON SOUFFLE RECIPE BY NIRU GUPTA - NDTV FOOD
From food.ndtv.com
Servings 8Total Time 2 hrsCategory Desserts
CHILLED LEMON SOUFFLé RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6Total Time 45 minsCategory Dessert
LEMON SOUFFLé - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Dessert
LEMON SOUFFLé RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
LEMON SOUFFLé - DESSERT RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 1 hr 2 minsEstimated Reading Time 5 minsPublished 1997-10-18
- Prepare a 1.1-litre (2-pint) soufflé dish: cut a strip of greaseproof paper 61cm (24in) long and 30.5cm (12in) wide; fold in half lengthways. Wrap tightly round the soufflé dish; tie securely under the rim with string.
- Finely grate the rind of two lemons and squeeze juice of all three - there should be 100ml (4fl oz). Spoon 45ml (3tbsp) cold water into a bowl, sprinkle gelatine over and set aside for 10min.
- Place egg yolks in a bowl with the caster sugar; whisk until pale in colour. Add the lemon juice; whisk for 2-3min. Melt the gelatine in a pan of gently simmering water until liquid appears clear.
- Lightly whip the cream until it just holds its shape; chill. Stand the bowl of lemon mixture in a larger bowl of ice-cold water. Stir very gently until it begins to thicken creamily.
- Whisk egg whites in a bowl until they form a soft peak. Using a large metal spoon, beat a spoonful of the whipped whites into the lemon mixture to loosen it, then gently fold in the remainder - do not over-fold.
- Remove the string and paper from the dish before serving the soufflé. Press the crushed caramel around the edges and top with zig-zag caramel shapes to decorate.
- To make caramel, lightly oil two baking sheets. Melt 175g (6oz) caster sugar in a small, heavy-based saucepan over a low heat; do not stir. As a pale syrup begins to form, rotate the pan gently to redistribute the sugar.
LEMON PUDDING SOUFFLé - WYSE GUIDE
From wyseguide.com
Category DessertEstimated Reading Time 3 mins
- In a large kettle, combine the milk, cream, sugar, lemon zest, egg yolks, cornstarch, and salt. Whisk to combine.
LEMON SOUFFLé RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Published 2011-09-05Servings 8
- Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use.
- With an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times.
- Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form.
- Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated.
- Pour mixture gently into prepared soufflé cups to top of rim. To help soufflés rise properly, run your finger around rim of dish to wipe edges. Bake at 400° for 10 minutes; reduce heat to 350°, and continue to bake 4 minutes or until exterior is set and center is slightly loose when shaken and soufflé has risen above dish.
SKILLET LEMON SOUFFLé RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 30 minsCategory DessertCalories 175 per serving
- Using an electric mixer on medium-low speed, beat the egg whites and cream of tartar until foamy, about 1 minute. Slowly add 1/3 cup granulated sugar and the salt and then increase the mixer speed to medium-high and continue to beat until stiff peaks form, 3 to 5 minutes. Gently transfer the whites to a clean bowl.
- Using the electric mixer (no need to wash the bowl), beat the yolks and the remaining 1/3 cup sugar on medium-high speed until pale and thick, about 1 minute. Beat in the lemon juice, zest, and flour until incorporated, about 30 seconds.
- Fold 1/4 of the whipped egg whites into the yolk mixture until almost no white streaks remain. Gently fold in the remaining egg whites until just incorporated.
LEMON SOUFFLES (LOW-CARB | KETO-FRIENDLY) - SIMPLY SO HEALTHY
From simplysohealthy.com
5/5 (5)Total Time 20 minsCategory DessertCalories 45 per serving
- 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.
LEMON SOUFFLE RECIPE BY CHEF FAIZAN REHMAT - KFOODS RECIPES
From kfoods.com
- 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.
LEMON SOUFFLé RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
MARY BERRY'S HOT LEMON SOUFFLéS | BAKING RECIPES | GOODTOKNOW
From goodto.com
3.5/5 (592)Category DessertCuisine Baking,FrenchTotal Time 44 mins
BEST STEAMED LEMON SOUFFLé CAKES RECIPES | BAKE WITH …
From foodnetwork.ca
2.7/5 (281)Servings 4
BEST LEMON SOUFFLE GLACE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.4/5 (14)Category Citrus,Dessert,Eggs And Dairy,FrenchServings 8
LEMON SOUFFLé PUDDING RECIPE : SBS FOOD
From sbs.com.au
4/5 (1)Servings 4Cuisine Australian
LEMON SOUFFLé RECIPE - FOOD FANATIC
From foodfanatic.com
5/5 (2)Category DessertsAuthor Amber BracegirdleCalories 234 per serving
LEMON SOUFFLéS RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 6Total Time 40 mins
LEMON SOUFFLE PANCAKES - MEDITERRANEAN RECIPES
From fooddiez.com
LEMON SOUFFLE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON SOUFFLE - THE HOME CHANNEL
From thehomechannel.co.za
10 BEST NO BAKE LEMON SOUFFLE RECIPES | YUMMLY
From yummly.com
LEMON SOUFFLéS - TIPHERO
From tiphero.com
10 BEST NO BAKE LEMON SOUFFLE RECIPES | YUMMLY
From yummly.com
LEMON SOUFFLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEYER LEMON SOUFFLé - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
LEMON SOUFFLé - SAVEUR
From saveur.com
EGGLESS LEMON SOUFFLE RECIPE - TARLA DALAL
From tarladalal.com
LEMON SOUFFLé RECIPE | EAT SMARTER USA
From eatsmarter.com
LEMON SOUFFLé RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON SOUFFLES - MARTHA.COM
From martha.com
8 LEMON SOUFFLE WITH BLUEBERRY RECIPES - FOOD NEWS
From foodnewsnews.com
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