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.
CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE
Provided by Mary Cech
Categories Milk/Cream Egg Dessert Bake Lemon Spring Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 10
Steps:
- Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
- Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
- Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
- Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
- Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.
CHILLED LEMON SOUFFLé
Make and share this Chilled Lemon Soufflé recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, sprinkle gelatin over cold water.
- Stir over low heat until dissolved.
- In a small mixing bowl, beat egg whites with ½ cup sugar until think and pale in color. Beat in lemon juice, rind and dissolved gelatin.
- Return mixture to saucepan and cook, stirring constantly over medium low heat until slightly thickened. Do not boil.
- Transfer mixture to a large mixing bowl.
- Chill until cool and slightly thickened, stirring occasionally.
- Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating constantly to stiff peaks.
- Fold into lemon mixture.
- Whip cream and fold in gently.
- Pour into serving dishes and chill until set.
- Garnish with whipped cream, thin lemon slices or shredded lemon rind.
Nutrition Facts : Calories 279.6, Fat 17.2, SaturatedFat 9.9, Cholesterol 160.1, Sodium 52.8, Carbohydrate 28.2, Fiber 0.1, Sugar 25.7, Protein 5
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 SOUFFLé
Provided by Julia Reed
Categories dinner, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Butter an 8-cup soufflé dish and dust the bottom and sides with 2 tablespoons of the granulated sugar, shaking out excess.
- Heat the milk to boiling in a heavy saucepan. Remove from heat. Whisk the egg yolks, vanilla and 1 tablespoon of the granulated sugar until well blended, then whisk in the flour. Whisk in the hot milk in a thin, steady stream and blend until smooth. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until mixture is very thick, about 2 minutes. Remove from heat.
- Mix the lemon rind, lemon juice and 1 tablespoon powdered sugar in a cup and whisk into the egg yolk mixture. (At this point, the soufflé base can be refrigerated, covered with plastic wrap directly on its surface, for up to a day.) If the soufflé base is still warm, whisk briefly until smooth. Otherwise, place over low heat, whisk until just warm, and remove from heat.
- Beat the egg whites until soft peaks form. Sprinkle in the remaining 2 tablespoons granulated sugar and beat until stiff and shiny. Fold 1/4 of the whites into the soufflé base. Gently fold in the rest, being careful not to deflate mixture. A few white streaks may remain.
- Turn the mixture into the prepared dish and place on the center rack in the oven. Immediately reduce oven temperature to 375 degrees. Bake until soufflé is puffed and brown, about 20 to 25 minutes. (It should still wobble a bit.) Sprinkle powdered sugar over the top and serve immediately with lightly whipped cream or very cold créme anglaise.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 102 milligrams, Sugar 22 grams, TransFat 0 grams
CHILLED LEMON SOUFFLE(ATK)
To make this lemon souffle "souffle" over the rim of the dish, use a 1-quart souffle dish and make a foil collar for it as follows: Cut a piece of foil 3 inches longer than the circumference of the souffle dish and fold it lengthwise into fourths. Wrap the foil strip around the upper half of the souffle dish and secure the overlap with tape. Tape the collar to the souffle dish as necessary to keep it from slipping. Spray the inside of the foil collar with vegetable cooking spray. When ready to serve, carefully remove the collar. For those less concerned with appearance, this dessert can be served from any 1 1/2-quart serving bowl. For best texture, serve the souffle after 1 1/2 hours of chilling. It can be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good. Cooking time is chill time.
Provided by Coppercloud
Categories Dessert
Time 1h50m
Yield 1 Souffle, 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. Set aside. Make an Ice water bath for next step.
- Heat the milk and 1/2 cup sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. Meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in a medium bowl until pale yellow and thickened. Whisking constantly, gradually add the hot milk to the yolks. Return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Pour the mixture through a mesh sieve and into a medium bowl; stir in the lemon juice mixture and zest. Set the bowl with the custard in a large bowl of ice water; stir occasionally to cool.
- While the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. Do not over beat. Remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no white streaks remain.
- In the same mixer bowl (washing is not necessary), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2 to 3 minutes. Fold the cream into the custard and egg-white mixture until no white streaks remain.
- Pour into the prepared souffle dish (see note) or bowl. Chill until set but not stiff, about 1 1/2 hours; remove the foil collar, if using, and serve, garnishing if desired.
Nutrition Facts : Calories 396.3, Fat 20.7, SaturatedFat 12.2, Cholesterol 150.2, Sodium 119.5, Carbohydrate 44.7, Fiber 0.2, Sugar 41.7, Protein 10.2
COLD LEMON OR LIME SOUFFLE
Provided by Marian Burros
Categories quick, dessert
Time 12m
Yield 6 to 8 servings (5 cups)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over the cold water.
- In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
- Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
- As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
- Whisk yolk mixture into meringue mixture. Add rind.
- Beat cream until stiff, and fold into lemon-meringue mixture.
- Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.
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CHILLED LEMON SOUFFLé RECIPE | DELICIOUS. MAGAZINE
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5/5 (5)Category Low-Fat DessertsServings 8Calories 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.
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