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 CURD SOUFFLE TART
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive-and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h50m
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- Crust: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk until smooth. Reduce speed to medium-low and beat in flour until smooth. Shape dough into a flat disk, tightly wrap in plastic, and refrigerate until firm, at least 45 minutes and up to 2 days.
- Preheat oven to 375°F. Let chilled dough rest at room temperature to warm slightly, about 15 minutes. On a lightly floured surface, roll out dough to an approximate 11-inch round (if dough cracks, press back together and let stand a few minutes to warm and soften more). Transfer to a 9-by-1-inch fluted tart pan with removable bottom, pressing into edges and trimming excess dough. Freeze until firm, about 15 minutes. Place on a rimmed baking sheet, line dough with parchment, and fill with dried beans or pie weights.
- Bake until dough is set and dry on the bottom, 30 to 35 minutes. Remove parchment and weights and continue baking until golden on the bottom, 5 to 7 minutes more. Let cool completely on a wire rack.
- Filling: In a medium saucepan, whisk together egg yolks, 1/3 cup granulated sugar, lemon zest and juice, and salt until smooth. Add butter to saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine-mesh sieve into a large bowl. Cover surface of curd with plastic wrap to prevent a skin from forming. Refrigerate until cool and set, at least 30 minutes and up to 2 days.
- In a mixer bowl, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add remaining 3 tablespoons granulated sugar, beating until mixture forms stiff, glossy peaks, 5 to 7 minutes. Stir 1/3 of egg-white mixture into curd to loosen. Gently fold in remaining egg-white mixture just until no streaks remain (do not overmix). Transfer filling to tart shell, gently smoothing top.
- Bake until puffed and golden brown, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes. Carefully remove tart ring and dust with confectioners' sugar to serve.
PAN-BAKED LEMON-ALMOND TART
This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.
Provided by Mark Bittman
Categories quick, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
- Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
- When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 147 milligrams, Sugar 33 grams, TransFat 0 grams
More about "lemon soufflé tartlets with sugared almonds and blackberry sauce recipes"
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND …
From bonappetit.com
5/5 (1)Total Time 9 hrsServings 6
EASY LEMON BERRY TARTLETS | READER'S DIGEST CANADA
From readersdigest.ca
BLACKBERRY TART WITH TOASTED ALMONDS - JULIA'S ALBUM
From juliasalbum.com
BLACKBERRY LEMON TART RECIPE | DRISCOLL'S
From driscolls.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY SAUCE
From recipecircus.com
BLACKBERRY SOUFFLé RECIPE | EPICURIOUS
From epicurious.com
53 LEMON DESSERTS TO BRIGHTEN YOUR DAY | EPICURIOUS
From epicurious.com
LEMON BLACKBERRY SOUFFLES - BAKING BITES
From bakingbites.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY …
From cooking-guide.com
LEMON SOUFFLé TARTLETS RECIPE | BON APPéTIT
From bonappetit.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY …
From recipeofhealth.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY …
From tfrecipes.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY …
From keeprecipes.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY SAUCE
From mealplannerpro.com
LEMON TARTLETS - SUGAR SALT MAGIC
From sugarsaltmagic.com
LEMON TARTLETS — THE COOK'S ATELIER
From thecooksatelier.com
COLD LEMON SOUFFLé RECIPE - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
BLACKBERRY LEMON FRANGIPANE TART RECIPE (VIDEO)
From tatyanaseverydayfood.com
422747 LEMON SOUFFLEE TARTLETS WITH SUGARED ALMONDS AND …
From recipeofhealth.com
LEMON SOUFFLé TARTLETS WITH SUGARED ALMONDS AND BLACKBERRY SAUCE
From tappecue.com
You'll also love