Lemon Soufflé

Lemon Soufflé Recipe from France with Gelatin, Eggs, and Whipped Cream

Region / culture: France | Preparation time: 30 minutes | Cooking time: 5 hours | Servings: 8

Introduction

Lemon soufflé is a light and fluffy dessert that is perfect for any occasion. The combination of tangy lemon flavor and airy texture makes it a refreshing and delightful treat.

History

The origins of lemon soufflé can be traced back to French cuisine, where soufflés are a popular dessert choice. The light and airy texture of a soufflé is achieved by incorporating beaten egg whites into a flavored base, such as lemon custard.

Ingredients

2 dozen ladyfingers
1 envelope unflavored gelatin
0.25 cup cold water
8 eggs, separated
1 cup sugar
pinch of salt
3 tbsp lemon zest
0.5 cup lemon juice
1 cup sugar
whipped cream
lemon slices
Fresh strawberries

How to prepare

Line the bottom and sides of a 9-inch springform pan with ladyfingers. Set aside.
Soften gelatin in water and let it stand for 5 minutes.
In the top of a double boiler, combine egg yolks, 1 cup of sugar, and salt. Beat well.
Bring the water in the bottom of the double boiler to a boil.
Reduce the heat to low and cook, stirring constantly, until the sugar dissolves.
Add lemon zest and juice to the mixture. Cook, stirring constantly, until the mixture thickens and coats a metal spoon.
Add the softened gelatin and stir until well combined. Allow the mixture to cool.
In a separate bowl, beat the room temperature egg whites until foamy. Gradually add 1 cup of sugar, 1 tbsp at a time, beating until soft peaks form.
Fold the beaten egg whites into the custard mixture and pour the mixture into the prepared springform pan.
Chill the mixture until it becomes firm, which usually takes about 4-5 hours.
Once firm, unmold the dessert onto a serving platter. Garnish with piped whipped cream, lemon slices, and strawberries.

Variations

Try adding a splash of limoncello or Grand Marnier for an extra burst of flavor.
Experiment with different citrus fruits, such as orange or grapefruit, for a unique twist on the classic lemon soufflé.

Cooking Tips & Tricks

Be sure to beat the egg whites until soft peaks form to ensure a light and fluffy texture.

- Folding the beaten egg whites into the custard mixture gently will help maintain the soufflé's airy consistency.

- Chill the soufflé for at least 4-5 hours to allow it to set properly before serving.

Serving Suggestions

Serve the lemon soufflé with a dollop of whipped cream, fresh lemon slices, and strawberries for a beautiful presentation.

Cooking Techniques

Beating the egg whites until soft peaks form is crucial for achieving the soufflé's light and airy texture.

- Folding the beaten egg whites into the custard mixture gently will help maintain the soufflé's fluffy consistency.

Ingredient Substitutions

If you don't have ladyfingers, you can use sponge cake or pound cake as a substitute.

- You can use lime or orange zest and juice instead of lemon for a different flavor profile.

Make Ahead Tips

You can prepare the lemon soufflé ahead of time and chill it in the refrigerator for up to 24 hours before serving. Just be sure to cover it with plastic wrap to prevent it from absorbing any odors.

Presentation Ideas

Garnish the lemon soufflé with piped whipped cream, lemon slices, and fresh strawberries for a beautiful and elegant presentation.

Pairing Recommendations

Pair the lemon soufflé with a glass of sparkling wine or champagne for a sophisticated and refreshing dessert pairing.

Storage and Reheating Instructions

Store any leftover lemon soufflé in the refrigerator, covered with plastic wrap, for up to 2 days. To reheat, allow the soufflé to come to room temperature before serving.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

Alergens

Contains eggs and dairy

Summary

Lemon soufflé is a light and refreshing dessert that is relatively low in calories and high in vitamin C. However, it does contain eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Lemon soufflé is a delightful and refreshing dessert that is perfect for any occasion. With its tangy lemon flavor and light, airy texture, it is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Lemon Soufflé. It was a warm summer afternoon, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was an exceptional cook and loved experimenting with new recipes from all over the world.

As soon as I entered her kitchen, I was hit with the delightful aroma of freshly baked goods. Margaret greeted me with a warm smile and a twinkle in her eye. "I have a special treat for you today, my dear," she said as she handed me a cup of tea.

I sat down at the kitchen table, eager to see what she had in store for me. Margaret pulled out an old, weathered cookbook from a dusty shelf and flipped through the pages until she found the recipe she was looking for. "Lemon Soufflé," she announced triumphantly.

I watched in awe as Margaret expertly whipped up the soufflé mixture, folding in the lemon zest and juice with such grace and precision. The scent of citrus filled the air, and my mouth watered in anticipation.

As the soufflé baked in the oven, Margaret regaled me with stories of how she had learned to make this delicate dessert. She had first come across the recipe during her travels in France, where she had studied under a renowned pastry chef in Paris.

"I remember the first time I attempted to make a Lemon Soufflé on my own," Margaret reminisced with a chuckle. "It was a disaster! But I kept trying and experimenting until I perfected the recipe."

I listened intently, hanging on her every word. Margaret's passion for cooking was infectious, and I couldn't wait to learn more from her.

Finally, the soufflé was ready. Margaret pulled it out of the oven, and we watched in amazement as it rose tall and proud, its golden crust glistening in the sunlight.

We dug into the soufflé with spoons, savoring each bite as the light, fluffy dessert melted in our mouths. The tangy sweetness of the lemon was perfectly balanced by the creamy texture of the soufflé.

As we finished our meal, Margaret turned to me with a knowing look in her eyes. "Now it's your turn, my dear. I want you to try making this Lemon Soufflé on your own."

I was both excited and nervous at the prospect of recreating Margaret's masterpiece. But with her guidance and encouragement, I rolled up my sleeves and got to work.

I followed the recipe step by step, remembering Margaret's tips and tricks along the way. I carefully folded in the lemon zest and juice, just as she had shown me, and watched as the soufflé rose beautifully in the oven.

When it was finally ready, I couldn't believe my eyes. My Lemon Soufflé looked just like Margaret's, tall and proud with a golden crust that beckoned to be tasted.

I served the soufflé to Margaret, and we enjoyed our creation together, reveling in the joy of cooking and sharing a delicious meal with a dear friend.

From that day on, Lemon Soufflé became a staple in my repertoire of recipes. I would often make it for special occasions and gatherings, delighting my friends and family with its light and refreshing flavors.

And every time I whipped up a batch of Lemon Soufflé, I would think back to that warm summer afternoon in Margaret's kitchen, where my love for cooking was ignited and a treasured recipe was passed down through generations.