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.
RASPBERRY SOUFFLE
Steps:
- Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
- In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
- Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
- Preheat the oven to 425 degrees F; position the rack in the middle.
- Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
- Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.
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 SOUFFLES WITH WARM RASPBERRY SAUCE
Steps:
- Preheat a conventional oven to 375 degrees or a convection oven to 350 degrees. Butter six 10-ounce souffle dishes, 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, 3 to 4 minutes. Whisk in butter and lemon juice.
- Whisk whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar and beat until stiff peaks form. Stir one-third of the whites into yolk mixture. Gently fold in remaining whites using a rubber spatula.
- Fill each souffle dish to the top; 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 with raspberry sauce before souffles lose their height.
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.
FROZEN PEACH SOUFFLE WITH RASPBERRY SAUCE
Make and share this Frozen Peach Souffle With Raspberry Sauce recipe from Food.com.
Provided by threeovens
Categories Frozen Desserts
Time 55m
Yield 1 Souffle, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Use a food mill to process raspberries and remove seeds; discard seeds.
- Alternatively, you can puree raspberries in a food processor, then strain to remove seeds; makes about 1 cup raspberry puree.
- In a medium bowl, whisk together raspberry puree and sugar, until sugar is dissolved; stir in lemon juice and chill (makes about 1/2 cup syrup and can be stored up to 3 days in the refrigerator).
- Cut a sheet of waxed paper to wrap around a one quart souffle dish; fold in thirds, lengthwise, so it is about 4 inches wide; wrap around the souffle dish and tape ends together, like a collar, so it extends the "height" of the dish by 3 inches; chill dish in freezer.
- Alternatively, use the same method to increase the "height" of 8 individual ramekins by 1 1/2 inches.
- In a large saucepan, over medium heat, cook peaches, 1/3 cup sugar and the lemon juice, stirring frequently, until peaches are soft and break down to an applesauce consistency, about 15 minutes.
- Puree the cooked peaches in a food mill or blender; you'll have about 2 cups.
- In a small saucepan, over medium heat, warm peach liqueur, stir in gelatin and cook, while stirring, until the gelatin melts; stir the gelatin mixture and the almond extract into the peach puree; chill until cold.
- Bring a pot of water to a simmer; beat egg yolks with remaining 2/3 cups sugar in a mixing bowl.
- Place mixing bowl over the simmering water, being sure the bowl does not touch the water; whisk egg yolks until they are pale yellow and have doubled in volume, 5 to 7 minutes.
- Remove bowl from heat, whisk in the peach mixture and whisk until it cools down.
- Beat egg whites to stiff peaks; in a separate bowl, beat whipping cream to soft peaks.
- Stir half the egg whites into the peach mixture; add remaining egg whites to the whipped cream, then pour the peach mixture on top.
- Gently fold them all together.
- Gently spoon mixture into the souffle dish or the prepared ramekins; it should come at least halfway up the paper collar.
- Smooth out the top and scatter with the toasted almonds.
- Freeze until very firm, at least 4 hours; it can be frozen overnight, but transfer to the refrigerator for an hour to soften before serving.
- If you do make it more than 1 day in advance, press plastic wrap to surface, once frozen.
- To serve, carefully remove collar, serve thin slices with a little raspberry sauce spooned over, and the rest passed.
- Alternatively, serve in individual ramekins, with a little raspberry sauce.
Nutrition Facts : Calories 386, Fat 20.6, SaturatedFat 11.5, Cholesterol 219.8, Sodium 71.7, Carbohydrate 45.5, Fiber 3.6, Sugar 40.1, Protein 7.4
LITTLE LEMON SOUFFLES
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
- Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
- Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
- Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
- Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
- Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.
WARM RASPBERRY SAUCE
If you're not a fan of raspberry seeds, this delicious topping can be sieved for a smoother texture and poured over waffles, pancakes, and just about any other sweet treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, lemon juice, and 2 tablespoons water in a small pan over medium-low heat. Cook until berries release some juice but remain whole, about 5 minutes. Cool slightly.
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- Brush the bottom and sides of 6 6-ounce ramekins with melted butter. Coat the insides of the ramekin with granulated sugar by adding a bit of sugar to a ramekin and then tilting the ramekin so that sugar falls on all of the buttered surface. Tap out any excess sugar into the next ramekin, firmly rapping against the bottom of the ramekin to remove any excess. Repeat with all the ramekins.
- In a small mixing bowl, whisk together the egg yolks, flour, lemon zest, 1 tablespoon sugar, and salt until smooth.
- Heat the milk until just steaming in a small saucepan. Gradually drizzle it into the egg yolk mixture, whisking constantly. Return the custard mixture to the pan, and cook over medium heat, whisking constantly, until it has thickened to a loose pudding texture. Strain the custard base through a fine-mesh strainer into a large mixing bowl. Whisk in 1 tablespoon melted butter and lemon juice. Chill for 30 minutes.
RASPBERRY-LEMON SOUFFLES RECIPE | BON APPéTIT
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- Preheat oven to 400°F. Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking sheet. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
- Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes. Sprinkle with powdered sugar and serve.
LEMON SOUFFLéS WITH RASPBERRY SAUCE RECIPE - BBC FOOD
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- Place the milk, vanilla pod, lemon zest and half of the sugar into a pan over a medium heat and bring to near boiling, then remove from the heat.
- Strain the hot milk mixture then gradually add to the butter and flour mixture, stirring constantly, until thickened.
- Meanwhile, using an electric whisk, beat the lemon juice and egg yolks together in a bowl, until very pale and fluffy, about 3-5 minutes.
- In a separate bowl, whisk together the whites and other half of the sugar, until stiff peaks form when the whisk is removed.
- Fold a spoonful of the egg white mixture into the custard mixture, then gently fold in the remaining egg whites, until just combined.
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