CHILLED LEMON SOUFFLÉ RECIPE | DELICIOUS. MAGAZINE
This make-ahead lemon soufflé recipe is easier than it looks but you don’t have to tell your dinner party guests that.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 8
Number Of Ingredients 5
Steps:
- Take a 24cm length of baking paper and fold in 3, then tie it around a 1 litre straight-sided soufflé dish, so that the paper extends 2-4cm above the top. Set aside.
- Soak the gelatine leaves in plenty of cold water and set aside.
- Meanwhile, put the lemon zest and juice, egg yolks and sugar into a large heatproof bowl. Bring a saucepan of water to the boil, then turn off the heat. Place the bowl over the pan of hot water, making sure the bottom of the bowl is not touching the water. Using an electric hand whisk, whisk the lemon mixture for about 5 minutes, until thickened and pale in colour.
- Heat 2-3 tablespoons of water in a small pan, so it just covers the base. When hot, squeeze the excess water from the soaked gelatine, drop the leaves into the pan and immediately remove the pan from the heat. Stir until dissolved, then whisk into the thickened lemon mixture. Remove the bowl from the pan and set aside to cool completely.
- In a clean bowl, whisk the egg whites to soft peaks. In another clean bowl, whisk the whipping cream until softly thickened (be careful not to beat the cream to stiff peaks or it will be too thick to fold into the soufflé). Fold the whipped cream into the lemon mixture until no traces of white are left, then fold in the egg white, again until no traces of white are left. Pour into the prepared dish and chill for at least 4 hours or until set.
- To serve, carefully remove the string and paper collar from around the soufflé (sliding a wet knife between the paper and soufflé makes this easier).
Nutrition Facts : Calories 421kcals, FatContent 26.4g (14.7g saturated), ProteinContent 8g, CarbohydrateContent 41g (41g sugar), FiberContent
COLD LEMON SOUFFLÉS WITH WINE SAUCE RECIPE | SOUTHERN LIVING
Soufflés have always been an expression of elegant entertaining, but this one is chilled and held in place with a bit of gelatin, which means the hostess doesn't have to rush the quivering creation to the table before it collapses. A Sterling Collection is a compilation of favorite recipes gleaned from a number of cookbooks produced by the Memphis Junior League chapter. This soufflé also appeared in an anthology of best Junior League recipes in the country, so it's a keeper for sure.
Provided by A Sterling Collection, The Junior League of Memphis
Categories Desserts
Total Time 3 hours 15 minutes
Yield Serves 8
Number Of Ingredients 12
Steps:
- Prepare the Soufflés: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
- Combine egg yolks, lemon zest, lemon juice, and 3/4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.
- Combine egg whites and remaining 3/4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.
- Beat cream with electric mixer on high speed until medium peaks form, 3 to 4 minutes.
- Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide Soufflé mixture evenly among 8 (8-ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.
- Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over Soufflés, and sprinkle with lemon zest, if desired.
More about "cold lemon souffle recipes"
CHILLED LEMON SOUFFLÉ RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Dessert
To prepare the soufflé dishes, tie baking paper around 6 x 125ml ramekins, so that at least 2cm of paper is above the rim of the dishes (see photo).
Soak the gelatine leaves in water to soften. Once soft, squeeze the soaked gelatine leaves, removing any excess water, and place in a small saucepan with the lemon juice. Gently warm the juice over low heat until gelatine has completely dissolved. Remove from the heat and set aside.
Put the egg yolks, sugar and lemon zest in a small bowl and place over a saucepan of barely simmering water.
Beat using an electric mixer on a medium speed until it pales and thickens. Add the lemon-gelatine mixture and whisk to combine. Remove from the heat and place bowl in a container of iced water, stirring occasionally, until almost cold.
Beat the egg whites in a small bowl with an electric mixer at high speed until soft peaks form. Add a large spoonful to the cooled egg-yolk mixture and stir through gently. Fold the remaining whites into the egg-yolk mixture.
Whip the cream until soft peaks form. Fold through the lemon-egg mixture. Spoon into the ramekins, filling 1cm over the rim. Chill in the refrigerator for at least 3 hours.
To serve, remove the baking paper and dust the soufflés with icing sugar.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
SOUFFLE MILANAISE (COLD LEMON SOUFFLE) RECIPE - FOOD.COM
From food.com
Reviews 3.0
Total Time 8 hours 25 minutes
Calories 336.4 per serving
- When ready to serve, remove the paper collars and decorate the sides with green chopped almonds or pistachios.
CHILLED LEMON SOUFFLÉ RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Dessert
To prepare the soufflé dishes, tie baking paper around 6 x 125ml ramekins, so that at least 2cm of paper is above the rim of the dishes (see photo).
Soak the gelatine leaves in water to soften. Once soft, squeeze the soaked gelatine leaves, removing any excess water, and place in a small saucepan with the lemon juice. Gently warm the juice over low heat until gelatine has completely dissolved. Remove from the heat and set aside.
Put the egg yolks, sugar and lemon zest in a small bowl and place over a saucepan of barely simmering water.
Beat using an electric mixer on a medium speed until it pales and thickens. Add the lemon-gelatine mixture and whisk to combine. Remove from the heat and place bowl in a container of iced water, stirring occasionally, until almost cold.
Beat the egg whites in a small bowl with an electric mixer at high speed until soft peaks form. Add a large spoonful to the cooled egg-yolk mixture and stir through gently. Fold the remaining whites into the egg-yolk mixture.
Whip the cream until soft peaks form. Fold through the lemon-egg mixture. Spoon into the ramekins, filling 1cm over the rim. Chill in the refrigerator for at least 3 hours.
To serve, remove the baking paper and dust the soufflés with icing sugar.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
LEMON SOUFFLE RECIPE | FOOD NETWORK
Reviews 3.6
Total Time 40 minutes
Category dessert
Cuisine european
- 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.
FROZEN LEMON SOUFFLE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 13 hours
Calories 364.1 per serving
- Souffle can be chilled in refrigerato 6 hours instead of being frozen.
CHILLED LEMON SOUFFLÉ RECIPE | MYRECIPES
From myrecipes.com
- NOTE: We used Wilton Meringue powder in this soufflé. Look for it in the cake-decorating section of crafts stores or at Wal-Mart
COLD LEMON SOUFFLE RECIPE - COOKEATSHARE
Reviews 1
Calories 206 per serving
- Place egg yolks, 3/4 c. sugar, lemon juice & zest in heavy saucepan and cook over low heat, always stirring, till mix thickens sufficient to coat a spoon. Remove from heat. Sprinkle gelatin over cool water & allow to soften. Add in to yolk mix & stir till it begins to set. Beat egg whites with cream of tartar, slowly adding remaining sugar & beating till stiff. Beat cream to create soft peaks. Stir 1 c. egg white into yolk mix. Mix in remaining white rapidly, then mix in cream. Place in 8-c. souffle dish & refrigerateat least 4 hrs. Decorate with rosettes of whipped cream and fruit such as strawberries and kiwis. Add in CHILLING TIME. SERVE WITH FRUIT AND CREAM GARNISH.
CHILLED LEMON SOUFFLE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
Reviews 3
Category Dessert
- Dissolve the gelatine in 100ml (4fl oz) cold water in a bowl placed over a pan of simmering water, then add to the lemon custard once it has melted and is clear. Lightly whip the cream and add to the custard. Whisk the egg whites until stiff and fold them in. Gently spoon into the dish; chill overnight. Decorate with rosettes of piped whipped cream each studded with a flaked almond.
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