Lemon soufflé
8 servings
120 minutes
Lemon soufflé is an exquisite dessert of French cuisine, captivating with its lightness and airiness. Its history dates back to the 17th century when French chefs began experimenting with whipped egg whites to create weightless textures. The bright lemon flavor adds freshness and a delicate tartness that harmonizes with the sweet cream. This dessert does not tolerate haste—it is served immediately after baking when it reaches its maximum volume and tenderness. Lemon soufflé is perfect for festive dinners and romantic evenings, enchanting with its elegance and subtle aroma. It is served with powdered sugar or a light citrus sauce that highlights the sophistication of the taste.
1
Boil a glass of milk in a small pot (1.5 liters).
- Milk: 1 glass
2
Beat 4 egg yolks, sugar, and vanilla at high speed until creamy (3-6 minutes).
- Chicken egg: 4 pieces
- Sugar: 0.5 glass
- Vanilla extract: 0.5 teaspoon
3
Add starch to the cream and continue beating on low speed. Without turning off the mixer, gradually pour in the milk and beat until smooth.
- Cornstarch: 2 tablespoons
- Milk: 1 glass
4
Pour the cream into a pot, place it on high heat, and continue stirring until it boils. Then reduce the heat and cook for another 2 minutes.
5
When the mixture thickens, remove from heat, pour into a large bowl, add grated lemon zest and lemon juice, mix thoroughly, and cover with wax paper, leaving at room temperature for 1 hour.
- Lemon zest: 1.5 teaspoon
- Lemon juice: 0.3 glass
6
Meanwhile, preheat the oven to 190 degrees. Grease a soufflé dish (3 cm deep, 18-20 cm in diameter) with butter and dust with sugar.
7
Beat 6 egg whites with salt at medium speed until liquid foam forms. Add cream and tartar to the egg whites, increase the mixer speed, and beat until the liquid turns into a thick airy foam.
- Egg white: 2 pieces
- Salt: 0.5 teaspoon
- Cream of tartar: 0.5 teaspoon
8
Add a quarter of the protein foam to the lemon cream and mix thoroughly. Then add the remaining protein mixture to the cream and mix again.
- Egg white: 2 pieces
9
Pour the prepared mixture into the baking mold. Wrap the sides of the mold tightly with a wide strip of wax paper so that the paper rises 10 cm above the edges of the mold.
10
Place the soufflé in a preheated oven on the middle rack for 35-40 minutes. When the soufflé is covered with golden spots and starts puffing, take it out of the oven, remove the collar from the mold, and serve immediately.
