Saturday, May 24, 2014

Lemon Souffle'

I'm beginning to wonder what all the fuss about is with making Souffle'.  This version doesn't have a starch to bind and it still puffed up wonderfully.  Yes, it fell a bit after while cooling but it was still a wonderful puff of marshmallowy lemony goodness.

I cheated here and used a good store bought lemon curd.  Dundee brand if you can find it is the most amazing lemon pucker I've found yet.  Yes, you can fuss and make it at home, but why for the love of gawd when you can get good store bought would you do it?

I use Meyer Lemons, the virtues of which I've extolled in the past.  Suffice it to say its milder with a better flavor than the traditional lemons found in the groc at the corner.  Worth tracking down March-May when they are in season.

Tip: Zest lemon then juice it.  You will never zest a lemon that has been juiced first.

Lemon Souffle'

  • Good quality Lemon Curd
  • 1 large lemon - zested and juiced
  • 3 eggs, separated
  • 5 T superfine sugar
  • pinch salt
  • 1/4 t cream of tartar

Preheat oven to 350F

In a 10-12 oz ramekin spoon in 2 heaping tablespoons lemon curd, smooth and level in bottom of ramekin.

Whip egg whites and cream of tartar in copper bowl until soft peaks form.  Sprinkle over 1T superfine sugar.  Whip until stiff peaks form.  Set aside.

Combine egg yolks, sugar, salt, zest and juice.  Whisk until frothy and sugar is dissolved.  Stir in 1/4 of the whipped egg whites to lighten the yolks.  Pour yolk mixture into the egg whites and fold gently until well incorporated and few white streaks remain.

Place ramekins on baking sheet.  Divide souffle' batter evenly between the 3 ramekins.  Bake 17-18 minutes until puffed and golden brown on top.  Remove from oven and cool 5 minutes.  Sprinkle with powdered sugar.  Serve.

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