I was long overdue to have some of my dear friends over for a bake along. I was plum out of ideas till one mentioned she’d seen a great recipe for lemon soufflé…hooray, I was in business. Another girlfriend asked me if knew how to bake the carrot soufflé made famous in this area by a popular caterer. Well, as a matter of fact, I had that recipe, too. So a theme was set.
This recipe is the one Mary Sue Milliken made on Top Chef Masters…she served it with a rhubarb sauce. I’ve substituted a simple raspberry sauce. The tasters loved this…these exquisite soufflés puffed up perfectly, and the lemon yellow was an amazing contrast to the deep red raspberry sauce. We all decided the whipping, straining, cooking, dirty pots and pans might be too much for a dinner party dessert…but if you’re determined, you could pre-make the lemon base and whip the egg whites while your guests are finishing dinner. They definitely are show stoppers…and worth the extra effort.
Lemon Soufflé…adapted from Mary Sue Milliken
Butter, at room temperature to butter ramekins
Sugar, for dusting ramekins
1/2 cup sugar, divided
8 large egg yolks
9 large egg whites
2 1/2 tablespoons flour
2 tablespoons lemon zest, finely grated
1/3 cup freshly squeezed lemon juice (I used 1 1/2 lemons)
1 cup whole milk
2 tablespoons butter
Powdered sugar to garnish
Raspberry sauce for serving, if desired
Fresh raspberries to garnish, if desired
Preheat oven to 375º. Generously butter 12 6-ounce ramekins*, then coat with sugar.
Whisk together yolks, flour, zest and half the sugar (1/4 cup).
Bring milk to boil in a saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk, while cooking, till thick like a pudding, 1-2 minutes. Strain through a sieve, then stir in butter and lemon juice.
Beat egg whites till foamy. Gradually add remaining 1/4 cup sugar and whip till medium firm peaks form. Stir 1/3 of whites into yolk mixture. Fold in remaining whites gently with spatula.
Fill each soufflé cup to the top, tap to settle, and smooth the top with a spatula. Run your thumb around the inside perimeter of each dish. Place souffles on a baking sheet and bake 15-18 minutes till they rise about an inch above the rim but are still jiggly in the center. Lightly dust with powdered sugar and serve immediately with raspberry sauce if desired.
10 ounces frozen raspberries
1/3 cup sugar
Squeeze of fresh lemon juice
Cook raspberries and sugar till fruit is soft and breaking apart. Strain through sieve. Add squeeze of lemon juice. Cool before serving.
*I used 8 ounce ramekins and baked the same amount of time. I only had enough batter to make 5 soufflés.