Souffle Milanaise Cold Lemon Souffle Recipes

SOUFFLE MILANAISE (COLD LEMON SOUFFLE)

Steps:

• Prepare a souffle dish (or individual dishes or glasses) by tying a wide strip of oiled greaseproof paper around the outside top edge with string so that it extends about 1-1 1/2 inches above the top of the dish.
• Soak the gelatine in cold water. Lightly grate the zest of the lemons and squeeze the juice into a bowl.
• Add the zest, egg yolks and sugar to the lemon juice and whisk over a pan of hot water until the mixture thickens and turns a very light colour.
• Dissolve the gelatine in a few drops of water over heat; mix in to the lemon mixture and remove from heat.
• Lightly whisk cream until 3/4 stiff. Stiffly beat egg whites.
• Stir the lemon mixture frequently until almost on setting point. Gently fold in the cream, then repeat with the egg whites.
• Pour into the prepared dish/glasses so that the mixture comes above the level of the dish and into the paper collar; chill in the fridge to set.
• When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.

LEMON SOUFFLES

Steps:

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
• Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
• Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
• In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
• In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
• Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
• Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
• Serve immediately, garnished with confectioners' sugar and the reserved lemon tops.