Tuesday, April 19, 2011

Lemon Souffle


I finally made a souffle. I chose a lemon souffle. This dessert was light and not too sweet. It is a dessert you can eat and not feel full or guilty after eating it. It was easy to make. I only made one change, I used strawberries instead of blackberries.

Although this was a nice dessert, I don't think I'll be making anymore souffles. Not enough bang for the buck to me. I like rich, decadent desserts.

I used the recipe found at www.bakingbites.com

Lemon Blackberry Souffles

4 large eggs, divided and at room temperature

1/3 cup sugar + 2 tbsp sugar

1/4 cup all purpose flour

1 cup milk (any kind)

1/3 cup lemon juice, freshly squeezed

1 tbsp lemon zest

1 cup fresh blackberries

Preheat oven to 400F.Butter four 6 or 8-oz ramekins. Dust the insides of the ramekins thoroughly with sugar (just as you would if you were flouring the ramekins).In a medium saucepan, whisk together egg yolks, 1/3 cup sugar and 1/4 cup flour until well combined. Whisk in milk. Bring mixture to a simmer over medium heat, stirring frequently, then whisk in lemon juice. Bring to a boil, still whisking frequently, and remove from heat. Strain into a large bowl and stir in lemon zest. Allow to cool for 15-20 minutes.In a medium bowl, beat egg whites with a mixer on medium-high speed until foamy. Beat in remaining 2 tablespoons of sugar and continue to beat to stiff peaks. Fold into lemon mixture, working in two or three additions.Divide blackberries evenly into ramekins, almost covering the bottom of each ramekin. Divide lemon mixture even into ramekins. There may be a small amount of lemon mixture left over. Fill the ramekins to the very top and then level each one off with the back of a knife (as you would when measuring sugar).Bake for 16-18 minutes, until the tops are golden brown.Serve immediately, or allow souffles to cool and fall slightly, then serve chilled with whipped cream.
Serves 4.

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