Lemon-berry soufflé
2 servings
120 minutes
Lemon-berry soufflé is an exquisite dessert that combines refreshing citrus flavor with a delicate airy texture. Its roots trace back to European culinary tradition, where soufflé is considered a symbol of culinary mastery. In this version, natural lemon cups serve not only as an original shape but also add extra aroma to the dish. Wine and vanilla create a refined bouquet, while pickled berries add pleasant acidity and fruity freshness. This dessert is perfect for festive occasions, romantic dinners, or summer evenings. Each piece melts in the mouth, leaving a light aftertaste of citrus and vanilla, while its chilled texture refreshes and invigorates.
1
Thoroughly wash the lemons with warm water, cut them in half, and squeeze the juice using a juicer.
- Lemon: 2 pieces
2
Remove the remaining pulp with a spoon and a small knife, trim the ends so that each half can stand upright. Cut cooking paper into four strips 8 cm wide and wrap them as tightly as possible around each lemon half to create a 'tube', with the paper extending 2 cm above the edge of the lemon. Secure with a rubber band and place in the freezer.
3
Soak the gelatin in cold water. Whisk lemon juice, one egg, 2 egg yolks, white wine, sugar, and the seeds of a vanilla pod in a mixing bowl placed over a pot on low heat until thickened. Add the squeezed gelatin to the mixture while still warm and mix quickly. Transfer to a cold bowl and set aside. Whip the two egg whites with sugar until thick and gently fold into the lemon mixture.
- Lemon: 2 pieces
- Dry white wine: 30 ml
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Vanilla pod: 1 piece
- Gelatin: 2 pieces
4
Fill the lemon halves with the mixture almost to the top of the parchment paper and place in the freezer for 4 hours. Carefully remove the paper before serving. Serve with pickled berries.
- Fresh berries: to taste