Lemon Souffle

Serving: 8 – 8 oz. (1 cup) ramekins

 

Ingredients:

 

 

2 tablespoons unsalted butter, at room temperature

 

Confectioners’ sugar for coating and dusting

 

2 tablespoons water

 

4 tablespoons finely grated lemon zest

 

9 tablespoons freshly squeezed lemon juice (approximately 4 large lemons)

 

½ cup Turbinado sugar, divided

 

¼ cup unsalted butter

 

4 large egg yolks

 

8 large egg whites, room temperature

 

3 tablespoons butter, at room temperature, to coat ramekins

 

 

Garnish:

 

Fresh berries – raspberry, blackberry, or blueberry

 

Mint leaf clusters

 

Organic American violets

 

 

 

Instructions:

 

Chill the mixing bowl that will  be used to whip the egg whites.

 

Butter the entire interior of 8 ovenproof ramekins.

 

Freeze ramekins.

 

Apply a second coating of butter and dust butter with confectioner’s sugar.

 

Freeze ramekins.

 

Set oven rack in lower third of oven.

 

Preheat the oven to 425° F.

 

Combine lemon zest, juice and water in a non-reactive saucepan.

 

Cook over medium low heat until zest is soft.

 

Combine 1⁄4 cup of the sugar and the butter in a non-reactive saucepan.

 

Cook over moderate heat, whisking constantly, until the sugar and butter melt.

 

Remove the pan from the heat and stir in the egg yolks, one at a time, whisking each yolk in until completely combined with the butter, sugar, and lemon juice.

 

Reduce heat to low.

 

Add the lemon zest to butter and sugar and cook, whisking constantly, until slightly thickened,

 

 

Chef’s Note: Do not let the lemon curd come to a simmer or it will curdle.

 

 

Beat the egg whites to the soft peak stage in the chilled mixing bowl.

 

Add ¼ cup sugar and beat until egg whites are glossy and stiff.

 

Reheat the lemon curd over low heat, whiskinging constantly, until warm.

 

Stir half of the egg whites into the lemon curd, then gently fold the lemon curd mixture into the remaining whites until barely combined.

 

Spoon the mixture into the frozen ramekins.

 

Smooth the surface.

 

Bake the soufflés on the lowest rack of the oven for approximately 16 minutes or until risen and top lightly browned.

 

 

Chef’s Note: The souffles must be placed on the lowest rack of the oven or the tops will burn.

 

 

Prepare garnishes.

 

 

 

Chef’s Note: Souffles begin to deflate the second they leave the oven. Have the garnishes ready so they can be quickly added.

 

 

 

When ready, remove souffles from oven.

 

Dust the tops with confectioners’ sugar.

 

Garnish with chosen berries, fresh mint, and organic wild American violets.

 

Serve immediately.