Lemon Souffles With Warm Raspberry Sauce Recipes

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LEMON AND RASPBERRY SOUFFLE

Provided by Food Network

Categories     dessert

Time 55m

Yield 1 large souffle or 6 individua

Number Of Ingredients 16



Lemon and Raspberry Souffle image

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.

1 egg
4 large yolks
2 cups milk
1 1/2 teaspoons sugar
3/4 cup flour
1/4 cup cornstarch
2 tablespoons butter, cut up
Butter and sugar, for preparing the ramekins, at room temperature
3/4 cup souffle base
4 tablespoons lemon juice
1/2 lemon, zested
4 egg whites
2 pinches cream of tartar
Heaping 1/3 cup sugar
3 teaspoons raspberry or blackberry coulis or jam
12 fresh raspberries

RASPBERRY SOUFFLE

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 8



Raspberry Souffle image

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.

1 tablespoon unsalted butter, at room temperature, for the ramekins
3 tablespoons superfine sugar
1 tablespoon raspberry liqueur, such as Chambord
1/2 tablespoon fresh lemon juice
1 1/4 cups fresh raspberries, plus more for garnish if desired
4 large egg whites, at room temperature
Pinch cream of tartar
4 tablespoons powdered sugar

LEMON SOUFFLES WITH WARM RASPBERRY SAUCE

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 6

Number Of Ingredients 8



Lemon Souffles with Warm Raspberry Sauce image

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.

2 tablespoons unsalted butter, plus more at room temperature for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks, plus 10 large egg whites at room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Confectioners' sugar, for dusting
Warm Raspberry Sauce, for serving

LEMON SOUFFLE

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8



Lemon Souffle image

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.

3/4 cup sugar
1 tablespoon melted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zested and juiced
Butter or shortening, for greasing

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



Warm Raspberry Sauce image

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.

2 cups fresh raspberries
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
2 tablespoons water

FRESH RASPBERRY SAUCE

This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 55m

Yield 12

Number Of Ingredients 4



Fresh Raspberry Sauce image

Steps:

  • Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g

1 ½ pounds fresh raspberries
¼ cup white sugar
1 tablespoon water, or as needed
2 teaspoons lemon juice, or more to taste

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



Lemon Souffles image

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.

2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Garnish: confectioners' sugar

WARM LEMON SOUFFLES

Categories     Milk/Cream     Dessert     Bake     Lemon     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7



Warm Lemon Souffles image

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.

3/4 cup plus 1 tablespoon whole milk
3/4 cup sugar
3 1/2 tablespoons cornstarch
3 large egg yolks
5 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
5 large egg whites

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



Little Lemon Souffles image

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.

8 large lemons, preferably Meyer
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
Confectioners' sugar, for dusting

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