Marions Lemon Chiffon Souffle Recipes

MARION'S LEMON CHIFFON SOUFFLE'

Steps:

• Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon).
• Add water and cook over medium heat, stirring, till boiling.
• Pour into large bowl.
• Add lemon rind and lemon juice.
• Set into a 9 x 13 inch pan of water and ice.
• Stir occasionally till soft-set (30 to 40 minutes).
• Beat cream and fold into lemon mixture.
• Beat egg whites and gradually add 1/4 cup of sugar.
• Fold into lemon mixture.
• Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar.
• Garnish with cream and lemon slice.

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.