Lemon soufflé lovers of sourness will definitely like! In addition, such desserts have a special taste and incredible aroma. Souffle is so tender, melting in your mouth. From the beginning of the cooking process, a pleasant aroma of baked milk and sourness of juicy lemon spread throughout the house.
Lemon Souffle
A recipe for such goodies came to us from magical France, as well as many other mouth-watering dishes. The cooking process consists of several stages, they are simple, but they require time and patience of the cook. The time spent is worth it, because whipped squirrels, one of the main ingredients of a delicious souffle, give the dessert such airiness, such an exciting lightness that it is impossible to resist. It is from the word “airy” that the name of this tender type of dessert comes from.
The erroneous opinion that the preparation of a French dessert requires special skills and dexterity, even a novice cook will cope with this recipe.
Well, let’s not beat around the bush, we’ll rather figure out how to make a souffle at home and what it will take.
Ingredients
To prepare an air lemon souffle, you must:
- 1 tbsp. milk;
- 4 eggs;
- 2 egg whites;
- 1/2 tbsp. Sahara;
- 1/2 tsp vanilla extract;
- 2 tbsp. l corn starch;
- 1.5 tsp lemon zest;
- 1/2 tsp salts;
- 1/3 Art. lemon juice;
- 1/2 tsp tartar stone.
And also prepare the bowls, since we will bake the dessert in the cooking process, then look for something heat-resistant.
Recipe
When all the ingredients and dessert bowls have been prepared, you can proceed. Take a small saucepan (about one and a half liters) or a saucepan, boil a glass of milk in it. Remove the pan from the heat and take care of the eggs.
Separate the squirrels from the yolks, set aside. Put the yolks in the mixer bowl, pour sugar and vanilla in the same place. Beat the ingredients for 3-5 minutes until a creamy mass is formed.
Add corn starch to this cream and continue whisking, reducing speed to a minimum. Without turning off the mixer, continuing to whip the cream, thin stream, slowly, pour the milk into the cream. Beat the future lemon souffle until smooth.
Pour the cream into a saucepan, put it on maximum heat and, stirring constantly, bring to a boil. Reduce heat and cook another 2 minutes.
The mixture should thicken. Remove it from the heat and pour it into a large, deep bowl.
Lemon for flavor
Grate a little lemon zest on a fine grater. Squeeze 1/3 cup lemon juice. Many housewives are wondering, "How to squeeze juice out of lemon without a juicer." Chef Ilya Lazerson advises taking citrus and, pressing his palm against the table, roll a little, pressing well on it. In the process, the lemon becomes softer, and due to the pressure in it, the juice collects. Thanks to this simple action, the juice comes out much easier and more with minimal effort.
Then cut the lemon in half and squeeze the juice into a glass. Remove the bones. Pour the zest and juice into a bowl, mix thoroughly. Cover the bowl further with wax paper and leave the mass for an hour at room temperature.
After a while, turn on the oven to warm up to 190 degrees. Choose a heat-resistant deep soufflé dish. Lubricate it with vegetable oil inside and sprinkle with sugar a little.
Transfer 6 egg whites to a separate container, beat them to a state of liquid foam. To them, add a little cream and tartar to the bowl. While increasing the speed of the mixer, beat the egg whites until a stable airy foam develops. You can check the foam readiness by stable peaks remaining if you raise the mixer or if you turn the bowl with proteins. The finished protein foam will not leak out, but will also remain at the bottom of the container.
Add a quarter of this protein foam to the lemon mass and mix with a spoon. Add another quarter and more, gently mixing the foam with the cream.
Lemon souffle is almost ready, you just have to bake it in the oven.
In the oven!
Carefully pour the finished mass into a greased and slightly warmed baking dish or bowl. Wrap the walls of the molds with a wide strip of wax paper. The paper "collar" should rise at least 10 cm above the sides of the container.
Place the fragrant souffle in a preheated oven on the middle shelf and detect for 35 minutes. Watch the dessert, depending on the quality, the cooking time varies slightly.
Lemon souffle will be ready when it is stained and begins to puff in molds.
Remove it from the oven, remove the collars. Allow to cool slightly, and then decorate as desired, for example, with syrup, chocolate or caramel topping, fresh berries.
So you can make soufflé with lemon flavor. The recipe is simple, although it takes time and patience. You should definitely try this dessert, you will understand that the time spent on cooking was given to this yummy for good reason: the pleasant aroma of lemon will capture your heart in captivity, the souffle will impress with its airy and light consistency.
Enjoy your meal!