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.
LEMON PUDDING SOUFFLES
Gently fold whipped egg whites into a citrusy lemon custard for a light and impressive dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.)
- Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes.
- Place an oven rack in the center of the oven; preheat the oven to 400 degrees F.
- Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites.
- Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate.
- If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately.
- Copyright 2010 Television Food Network, G.P. All rights reserved
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.
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
LEMONADE SOUFFLE
Steps:
- Preheat the oven to 350 degrees. Butter an 8-cup soufflé dish. Beat the egg yolks and sugar until pale yellow. Stir in the lemonade concentrate. Set aside.
- Beat the egg whites with the salt until soft peaks form. Fold 1/3 of the whites into the yolk mixture. Gently fold in the rest, being careful not to deflate the mixture. Turn into the prepared dish.
- Bake on the center rack for 20 to 25 minutes, until the top is a rich, golden brown. Dust with confectioners' sugar. Serve immediately.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 150 milligrams, Sugar 13 grams, TransFat 0 grams
BEST LEMONADE EVER
This is a very refreshing drink!
Provided by Jo
Categories Drinks Recipes Lemonade Recipes
Time 4h35m
Yield 10
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
- Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 38.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 35.8 g
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
More about "lemonade souffle food"
EASY LEMON SOUFFLéS - EATINGWELL
From eatingwell.com
Servings 6Total Time 50 minsAuthor Eatingwell Test KitchenCalories 158 per serving
- 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).
EASY LEMON SOUFFLE - FROM SOMEWHAT SIMPLE
From somewhatsimple.com
4.8/5 (16)Total Time 30 minsCategory DessertCalories 97 per serving
- Preheat the oven to 350F/180C and spray four 6oz ramekins with cooking spray. Place into a 13x9 inch pan.
- Place lemon zest and juice, melted butter, flour and 3tbsp of the sugar into a medium sized bowl and whisk until you have a smooth paste. Leave to one side.
- Place the egg yolks into a medium sized bowl and the egg whites into a large bowl; a metal one is preferable for the egg whites.
- Add the milk to the egg yolks and whisk until smooth. Gradually pour the milk mixture into the lemon/flour mixture, whisking as you go, until you have a smooth, well combined mixture. Leave to one side.
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