LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
THE ULTIMATE FRENCH LEMON SOUFFLé
A classic lemon soufflé has to be the ultimate in all the recipes you can find for the fluffy, light dessert. This one is so easy to make-enjoy.
Provided by Rebecca Franklin
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
- In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
- Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
- Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
- Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
- Stir and cook the mixture until it has thickened, or about 1 minute.
- Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
- Stir in the vanilla extract.
- In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
- Continue beating the egg whites on high speed until they hold stiff glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
- The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
- Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
- Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
- Enjoy!
Nutrition Facts : Calories 302 kcal, Carbohydrate 37 g, Cholesterol 178 mg, Fiber 1 g, Protein 10 g, SaturatedFat 7 g, Sodium 162 mg, Sugar 31 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
MARION'S LEMON CHIFFON SOUFFLE'
Make and share this Marion's Lemon Chiffon Souffle' recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 1 souffle'
Number Of Ingredients 8
Steps:
- Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).
- Add water and cook over medium heat, stirring, till boiling.
- Pour into large bowl.
- Add lemon rind and lemon juice.
- Set into a 9 x 13 inch pan of water and ice.
- Stir occasionally till soft-set (30 to 40 minutes).
- Beat cream and fold into lemon mixture.
- Beat egg whites and gradually add 1/4 cup of sugar.
- Fold into lemon mixture.
- Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.
- Garnish with cream and lemon slice.
Nutrition Facts : Calories 2339.2, Fat 140.7, SaturatedFat 78.6, Cholesterol 1666.9, Sodium 576.5, Carbohydrate 223.4, Fiber 0.5, Sugar 205.4, Protein 58
LEMON CHIFFON DESSERT
"This light fluffy treat was a hit when I shared it at a club meeting I hosted," notes Darlene Inman of Waynoka, Oklahoma. "My diabetic sister-in-law gave me the recipe."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved; set aside., In a bowl, combine the milk, drink mix, food coloring if desired, and salt; beat on high speed until blended. Place the cottage cheese and remaining water in a blender or food processor; cover and process until smooth. Add milk mixture and gelatin; cover and process until thickened., Spoon into six 6-oz. custard cups. Cover and refrigerate for 1 hour. Spread with whipped topping; sprinkle with cracker crumbs.
Nutrition Facts : Calories 81 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 202mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
LITTLE LEMON SOUFFLES
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
- Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
- Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
- Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
- Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
- Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.
LEMON SOUFFLES
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
- Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
- Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
- Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
- Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.
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