Tuesday, February 15, 2011

Lemon Souffle

90 grams butter
110 grams bread flour
400 ml whole milk
4 egg yolks
4 egg whites
90 grams sugar
125 grams lemon curd
15 grams of limoncello
unsalted butter, room temperature
granulated white sugar

Preparing the souffle:
In a medium saucepan, melt the butter. Add the bread flour and cook for about 2 minutes to make a roux. Add the hot milk and whisk It will thicken to a paste. Transfer this mixture to a clean bowl. Using a wooden spoon or spatula, continue mixing the roux base to cool it down slightly before we add the egg yolkd. When steam stops coming off but it is still warm, add the egg yolks one a time and mix.

In the meantime, start whipping the egg whites. When they are medium peaks, start adding the sugar slowly. Whip to stiff peaks.

Add the lemon curd and limoncello to the roux and egg yolk base. Fold in a third of the meringue to the base and mix to lighten it. Add the rest of the meringue and fold gently.

Brush inside of ramekins with room temperature butter and coat the sides with sugar. Fill the ramekins with souffle base almost to the top.

Bake at 400 degrees F for about 15 minutes depending on the size of the ramekin.


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