Lemon Souffles With Warm Raspberry Sauce Recipes

LEMON SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
• Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
• Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

LEMON AND RASPBERRY SOUFFLE

Steps:

• Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
• Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.

LEMON SOUFFLE

Steps:

• Special equipment: six 8-ounce ramekins
• Preheat the oven to 400 degrees F.
• Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge.
• Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve.
• Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.
• Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks.
• Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean.
• Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes.
• Serve immediately, topped with Creme Anglaise.
• Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil.
• While the cream is heating, whisk together the egg yolks and remaining sugar.
• When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan. Whisk to combine.
• Bring the sauce to a boil and immediately remove it from the heat and chill.