Lemon soufflé: a recipe for making an airy dessert

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lemon souffle lovers of sourness will definitely like it! In addition, these desserts have a special taste and incredible aroma. The soufflé is so soft and melts in your mouth. From the beginning of the cooking process, the pleasant aroma of baked milk and the sourness of juicy lemon spreads throughout the house.

Lemon Soufflé

The recipe for such goodies came to us from magical France, like many other mouth-watering dishes. The cooking process consists of several stages, they are simple, but they require time and patience of the cook. The time spent is worth it, because whipped proteins, one of the main ingredients of a delicious soufflé, give the dessert such airiness, such an exciting lightness that it is impossible to resist. It is from the word "airy" that the name of this delicate type of dessert comes from.

The erroneous opinion that cooking a French dessert requires special skills and dexterity, even a novice cook will cope with this recipe.

Well, let's not beat around the bush, rather find out how to make soufflé at home and what you need for this.

Ingredients

To prepare an airy lemon soufflé you need:

• 1 tbsp milk;
• 4 eggs;
• 2 egg whites;
• 1/2 tbsp. sugar;
• 1/2 tsp vanilla extract;
• 2 tbsp. l. cornstarch;
• 1.5 tsp lemon zest;
• 1/2 tsp s alt;
• 1/3 tbsp. lemon juice;
• 1/2 tsp cream of tartar.

And also prepare the bowls, since we will bake the dessert in the process of cooking, then look for something heat-resistant.

Cooking recipe

When all the ingredients and creams for desserts are prepared, you can proceed. Take a small saucepan (about one and a half liters) or a saucepan, boil a glass of milk in it. Take the pot off the heat and get on with the eggs.

Separate the whites from the yolks, set aside. Put the yolks in a mixing bowl, add sugar and vanilla there. Beat ingredients for 3-5 minutes until creamy.

Add cornstarch to this cream and continue beating on low speed. Without turning off the mixer, continuing to beat the cream, in a thin stream, slowly pour milk into the cream. Beat the future lemon soufflé until smooth.

Pour the cream into a saucepan, put it on maximum heat and, stirring constantly, bring to a boil. Reduce heat and simmer for 2 more minutes.

The mixture should thicken. Take it off the heat and pour it into a largedeep bowl.

Lemon for flavor

Grate some lemon zest on a fine grater. Squeeze out 1/3 cup lemon juice. Many housewives are wondering "How to squeeze juice from a lemon without a juicer." Chef Ilya Lazerson advises to take a citrus and, pressing it to the table with your palm, roll it a little, pressing it well. In the process, the lemon becomes softer, and due to pressure, juice collects in it. Thanks to this simple action, the juice comes out much easier and more with minimal effort.

Then cut the lemon in half and squeeze the juice into the glass. Remove bones. Pour both the zest and juice into a bowl, mix thoroughly. Cover the bowl with waxed paper and leave the mass for an hour at room temperature.

After a while, turn on the oven to heat up to 190 degrees. Choose a heat-resistant deep soufflé dish. Lubricate it with vegetable oil inside and sprinkle with a little sugar.

In a separate container, transfer 6 egg whites, beat them until a liquid foam. Add a little cream and cream of tartar to them in a bowl. Increasing the mixer speed, beat the egg whites until a stable airy foam forms. You can check the readiness of the foam by the steady peaks remaining when you raise the mixer or if you turn the bowl of proteins over. The finished protein foam will not flow out, but will also remain at the bottom of the container.

Add a quarter of this protein foam to the lemon mixture and stir with a spoon. Add another quarter and anothergently mixing the foam with the cream.

The lemon soufflé is almost ready, it remains only to bake it in the oven.

Into the oven

Carefully pour the finished mass into a greased and slightly warmed baking dish or creamer. Wrap the sides of the molds with a wide strip of waxed paper. The "collar" of paper should rise above the sides of the container by at least 10 cm.

Place the fragrant soufflé in a preheated oven on the middle shelf and detect for 35 minutes. Keep an eye on the dessert, depending on the quality, the cooking time varies a little.

The lemon soufflé is ready when it's blotchy and puffy in the molds.

Take it out of the oven, remove the collars. Let cool slightly and then garnish as desired, such as syrup, chocolate or caramel topping, fresh berries.

This is how you can make soufflé with lemon flavor. The recipe is simple, although it takes time and patience. You should definitely try this dessert, you will understand that the time spent on cooking is not in vain given to this yummy: the pleasant aroma of lemon will capture your heart, the soufflé will amaze you with its airy and light texture.

Bon appetit!