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Lemon Souffle



LEMON SOUFFLE
Boston Beanery Recipe

6 Servings

5 egg yolks
1/2 cup sugar
3 lemons, finely grated rind and juice
1/2 oz. gelatin, dissolved in 4 tablespoons hot water
1 1/4 cup heavy cream
5 egg whites

In a medium-sized heatproof mixing bowl, combine the egg yolks and sugar.  Put the bowl over a saucepan half full of hot water.  Place the pan over moderate heat and, using a wire whisk or rotary beater, beat the mixture for 15 to 20 minutes or until it is thick.

Add the lemon rind and juice and continue beating until well mixed and the mixture makes a ribbon trail on itself when the whisk is lifted.

Alternatively, beat the egg yolks, sugar and lemon rind for 5 minutes or until hick in an electric mixer.  Add the lemon juice to the egg mixture and continue beating for 15 to 20 more minutes or until the mixture makes a ribbon trail on itself when the beater is lifted.

Remove the bowl from the pan and set it in a large bowl or baking dish containing cold water. Continue whisking until the mixture and the bowl are both quite cold. Pour in the gelatin and stir well.

In a medium sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff, then carefully fold it into the egg and lemon mixture.  Place the bowl in the refrigerator and chill the mixture for 45 minutes to 1 hour, or until it is cold but not quite set.

In a large bowl, beat the egg whites with a wire whisk until they form stiff peaks,  Using a large metal spoon, carefully fold the egg whites into the soufflĂ© mixture.  Turn the mixture into a soufflĂ© dish or serving bowl and place in the refrigerator to set for 4 hours or overnight before serving.