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.
Raspberry Sauce:
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.
Linked to Sweets for a Saturday~
Linked to Seasonal Inspiration~
Linked to Foodie Friday~
Linked to Sweet Indulgences Sunday~
{ 98 comments… read them below or add one }
Lizzy, they look absolutely beatifull
:D
wow…lipsmacking good..:P
Tasty Appetite
I love lemon, this looks amazing!
I find souffles to be so very impressive and even MORE impressive that you got a shot of it while it was still all puffed up! Lemon and raspberry sound like a lovely combination!
Liz,,,I’m A big fan of all your dessert that you created,all is great,looks so yummy.
Ridwan
absolutely delicious looking! I made my first souffle, which was lemon with a raspberry sauce also when I was pregnant last year and it came out wonderfully! I want to make one again soon, but that might have to wait for a day when my daughter is a little older…
yours looks fantastic and I remember the TC episode too!
Great job! That looks delicious!
I have yet to conquer the souffle thing, but I see that you have a wonderful talent for making these. The little desserts are stunning. Thanks for sharing the recipe! Also the bake along sounds like fun and a wonderful idea. Great post.
SO VERY DELICIOUS!!!!! I AM COMING TO THE NEXT BAKE ALONG! HEE HEE XOXO
I do love citrus. Again, your photo styling is gorgeous, Liz.
Wow I am impressed this really came out perfect and these are not easy to make! must have been heavenly!
Lizzy you are so right about the skinny program. Thanks for your tips. BTW this dessert looks extremely tasty!!
Your souffles are just perfect! I love light, lemony desserts and this definitely fits the bill. I will have to give this a shot (and see if my fickle oven can handle it…!).
I simple love this Lizzy, must be wonderful in taste and lemons are the must in my kitchen, use plenty of it for my cooking, that citrus taste is so uplifting.
Liz, where’s my spoon?! This looks gorgeoussss!!
This is a great recipe, and you have just one extra egg yolk to worry about
You do eat the good life~
Good times in the kitchen, woo-hoo!! It is so much fun to bake with friends and family. I agree that the contrast in colors is gorgeous. And a big high 5 for the Fairy Hobmother!
These are beautiful! I love lemon in desserts, it’s so refreshing!
I absolutely love souffles and this sounds perfect to me. However, I’m having a hard time wrapping my mind around the carrot souffle. Will you be sharing that one with us?
OH my dear Lizz what adorable lemon souffle, I adore souffles, and this with lemon is georgeous, xxgloria
What a fun idea to bake with friends like that. The souffles puffed up perfectly! I have never made them, and think I have only ever tasted a souffle twice. It is on my list of things I want to conquer!
What a fun idea to bake with friends like that. The souffles puffed up perfectly! I have never made them, and think I have only ever tasted a souffle twice. It is on my list of things I want to conquer!
What a fun idea to bake with friends like that. The souffles puffed up perfectly! I have never made them, and think I have only ever tasted a souffle twice. It is on my list of things I want to conquer!
I am now convinced that by dumping raspberries in a picture will cause me to be hungry.
I also made a raspberry sauce using a similar recipe but I dumped too much sugar in it and kind of ruined the whole batch.
Your souffles turned out beautifully Lizzy! You look like you’ve been having so much fun in the kitchen lately =)
You know I’ve never baked a souffle in my life? I was made to understand it’s not that easy to make, but your souffle puffed up beautifully, Lizzy! And that raspberry looked like it melted right into the top of the soufflé
.
And what a fun looking real-life cooking group! Got room for one more?
Lovely souffle Lizzy. I’m crazy for anything with lemon and I really like the raspberry sauce. Beautiful plating too. Raspberries look so stunning on a plate.
Congratulations on the visit from the Fairy Hobmother.
Sam
Wow this looks sooo delicious! I have brand new ramekins that I’ve been wanting to use and I think this is the perfect recipe to use them! xoxo
I remember that recipe! Yours looks just as lovely! I have only done cheese souffles, but isn’t it so satisfying when they puff up so nicely? (And just as mortifying when they don’t, lol)
What gorgeous souffles! I have to admit, I’m a little scared of souffle…I have visions of them puffing up and then crashing down!! ha. Maybe it’s time I try one. The lemon-raspberry combo sounds perfect!
Soufflè is not really easy to bake…you are a MASTER!!!! Ciao xoxox, Flavia
Shhhhhhhhhhh…wow, this came out stunning!! Love citrus.
It must be so much fun to bake along with friends….
Souffle looks so good, I must say you are a perfect baker…..
Lovely recipe.. I am scared of making souffle but I”ll give it a try… Totally inspired
Aw! I want to bake along!
Whoa!! I’ve never even had a souffle before! This looks stunning and now, of course, I’m craving it
I loved Mary Sue on TCMs. I’m thrilled to have this recipe and your pics look marvelous!
I haven’t made souffle for such a long time! yours look so beautiful.
Looks delicious Lizzy! I have always loved lemon in pretty much anything and I love souffles so this is definitely being printed out!
Absolutely beautiful souffles, Liz! Of all the souffles I’ve eaten over time, I’ve yet to have lemon! It must be so sweet and light and perfectly paired with sweet and tangy raspberries!
Lizzy, as always I envy your beautiful desserts and photos (and ability to stay slim while baking like this)!
This is absolutely stunning Liz! I love your souffle! You did this lemon souffle justice, almost too beautiful to eat! Thanks for sharing Liz! You’ve outdone yourself once again. Glad you had a great time making this with those you care for. Have a great night! =]
Looks wonderful! Mouthwatering. Get in my belly. lol
Wow, this is a beautiful dessert! The contrast of the red of the raspberries and the yellow souffle is actually stunning. Not sure I could bring myself to eat such a gorgeous thing! (I’m of course kidding, I could eat them all!)
Gorgeous souffles, Liz!! I don’t think I’ve ever had a lemon one, but I love anything with lemon so this sounds divine!!
Raspberry and lemon make one of the loveliest combinations!
I love the bake along gang! …and what a flavor combination of lemon and raspberry! I am in LOVE! This is amazing and I am SO buzzing and stumbling this one!
A ‘live’ bake along! How very fun that must be! Your lemon raspberry souffles look fantastic.
Okay so:
There’s a fairy hobmother? Who knew?
Lucky you, congrats!
I love this recipe.
I wish I had local foodie friends like yours.
I need to move closer to you so we can bake together.
Er, we’ll have to name our baking together blog “that skinny chick and the other fluffy one bake”.
xx
Oh how stunning!!! A fabulous post indeed, Lizzy! You are just incredible…if it weren’t a week night, I would make this right now!!!
xoxo,
Tammy
Beautiful!!!
Oh my gosh Liz, I am so impressed! These lemon soufflés look beautiful with the raspberry sauce next to the light yellow color. I need to get over my fear of soufflé making and just give it a try!
Just perfect Lizzy!
How yummy and delicate of a dessert!
Lizzy, you’ve created a thing of art here! I must say the aesthetics of this dessert and the way in which it’s presented are breathtaking. Brava!
Ohhh Lizzy! These souffles look PERFECT! And the sauce to go with them is just scrumptious! Well done, once again. Beautiful pictures too!!!
Lizzy!! These look amazing! I have never been brave enough to make a souffle! You make it look and sound so easy. YUM
How gorgeous and mouth watering delicious! I am a huge lemon lover, this is right up my alley.
Oooh yes!! Definitely risen to perfection! I still haven’t found the courage to attempt a souffle in my wonky oven. Perhaps when I get a new one ….
Oh my! This would be a perfect dessert for me tonight.
A souffle! Now, I can’t wait to make that!!
I was so looking forward to your post after you teased it on Twitter! These look fabulous, I may have to make them for an in home date night.
These look amazing. I’m going to have to go and check out your other bake along posts. I’m intrigued by the whole idea.
Deserves a new word: YUMMILICIOUS!!
THANK YOU!!! I really appreciate every single comment! xoxo
Liz! Your souffle looks perfect!!!! Such a great job you did. They sound and look so delicious. Im a sucker for a good souffle.
Nice score with the gift certificate Liz!
So glad the lemon souffle went so well. Just lovely
What a beautiful souffle! I Wish I could come over and have a bake along with you.
Lemon and raspberries are such a wonderful combination. That lemon soufflé looks just poifect. Well done, Lizzy, on Top9 on Foodbuzz. Fabulous!
Ooooh !!!!! I am so craving for this right now *slurp* , it looks absolutely delishhh…..
Thank you so much Lizzy for stopping by and signing into my site. I really appreciate that. Now this dessert is one that I want to make, I have very little experience with desserts but this looks delish.
This is gorgeous, Lizzy! How did I miss this one? I have to give it a try.
Those look beautiful but I think I’ll stick to visiting your house if you make them
xoxo Kate
Liz, I love making souffles of any type. Did you make the carrot souffle also or are you saving that for another time? I’d love that recipe!
Your souffles turned out just perfectly and the contrast of the lemon and the raspberry is gorgeous;I love the way you’ve got it photographed too! BEAUTIFUL!
Congrats on Foodbuzz top 9!
Seana, the carrot soufflé will posted this coming week
Thanks, everyone!!! xo
Perfect! I’ve never made a souffle. You make it look so easy, even though it does require *the extra effort*.
This is a beautiful dessert, perfect for a romantic dinner for two. I’ll bet it’s delicious, too. I’d like to invite you to share your recipe on Sweet Indulgences Sunday.
http://www.wellseasonedlife.com/2011/10/sweet-indulgences-sunday-24.html
Sorry, that was, “I want a lemon souffle now.”
Liz, those are gorgeous~!!!! I want to remember to come back for the recipe. Your photography is beyond amazing too~!! I ant a lemon souffle NOW~!
Mmmm that looks so goooood! first time here and love it!!
I’m always so afraid of soufflés! This one looks gorgeous enough to tempt me to try one.
Lemon soufflé, yes please! Love the individual servings and frankly would prefer the raspberry to the rhubarb. Bookmarked and on the menu for the upcoming dinner party!
83 comments on this recipe! And that’s because it looks AMAZING!! LOVE lemon. OMG, this just looks so good…
Lemon desserts are my favorite, especially when served with fruit sauces. It looks amazing Lizzy!
This looks incredible…and that raspberry sauce dripping over the mouth of the pitcher…ahhh…too much! The only thing that would make it better would be to be one of the faces seated there enjoying it with you!
Gorgeous!
Not going to lie, I have a fear of souffle’s! I tried making them once and they came out looking so beautiful. But then I tasted one…. let’s just say they were beyond bad! I don’t know what I did but I have had a fear of these bad boys ever since! It’s been a few years so I am tempted to try again… yours look so appetizing and there was another cheese one I saw that looks great too. I guess I’ll have to have another go..
This souffle is absolute heaven, it looks so good. I don’t know if I’ve ever done a souffle, as it hasn’t quite called upon my family to ever request it. But, this looks so tasty, I think I just might try it!
Fab souffle, oh an dlove lemon. I only once tried to make oone for Daring Bakers,,,while I ha dnot kitchen and found a microwave recipe lol. Your is definitely more worth the try lol.
I THINK THE LEMON SOUFFLE IS MY FAVORITE DESERT! YOU HAVE PHOTOGRAPHED IT BEAUTIFULLY!
(Yes, I intended the all cap shouting.)
It’s beautiful! And it sounds like a nice fresh dessert
Your pictures are amazing! Can’t wait to try this one.
This looks amazing! Thanks for sharing it at our Seasonal Inspiration party.
Hi Liz, Your Lemon Soufflé recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/61?source=blog Congrats again!!
This just popped up as a StumbledUpon recommendation!! Just thought you’d like to know!
Lizzy,
I tried this recipe last night and although, it looks good, it doesnt taste great… the inner texture is a little grainy and like a raw cream n milk… The step that didnt go well with me is “Return mixture to pan and whisk, while cooking, till thick like a pudding, 1-2 minutes. Strain through a sieve”. I wanted half the souffles and hence, I used half the qty… After whisking the milk, I transferred the content to the pan and put it on a medium heat. The recipe does not say if I shld be putting on the gas but I assumed that transferring it back implied switching on the gas too. in no time, the mixture became very thick (i think in 30 seconds) grainy and very pulpy. It was thick and hence, I didnt know how to sieve it thru… If I tried sieving this thru, it would just stick to the net and not deliver a smooth semi liquid paste… so, I did not sieve and mixed the butter and lemon without it… I think this lead to the grainy consistency in the final souffle.
My Q –
1. After whisking the milk, should the mixture be heated on medium heat or do you sieve the whisked mixture after beating it for few minutes without the heat? That consistency (without heat) was still good enough to be sieved.
2. If you have to heat the milk whisked cream then for how many minutes did you keep it on the heat and was it medium heat?
3. How did your mixture look like before sieving and after heating it on the medium heat?
Thanks for your help.
Niks, I’m sorry for the delay in my response…I found about 50 notifications in my SPAM going back to September and yours looked most pressing.
Just for your info, here is a link to Mary Sue’s recipe…maybe her explanation will be clearer than mine: http://marysueandsusan.com/news/Jun11/newsflash061611_4.htm
Now for your questions:
1.Yes, return it to the heat…whisking constantly…if you’re making a half batch it may not even a minute to thicken up.
2. You may want to use a lower heat (low-medium low) so it doesn’t cook too fast with your smaller quantity. The eggs be tempered at this point, but it never hurts to be cautious.
3.There is often a bit of cooked egg left in the mixture, so sieving is imperative for a smooth mixture. I use a rubber spatula to push it through…and it takes a little time and effort.
Good luck, and again, I apologize for the delay in responding!!! Have a great weekend.