Lemon Souffle
Serving Size : 6
Ingredients for prepare Lemon Souffle
:
| Amount | Measure | Ingredient - Preparation Method |
nonstick cooking spray
lemon souffle |
| 1/2 | cup | granulated sugar - plus |
| 2 | tablespoons | granulated sugar - divided , (up to 3) |
| 2 | tablespoons | cornstarch - divided |
| 1 | cup | skim milk - divided |
| 1 | tablespoon | grated lemon zest |
| 1/3 | cup | fresh lemon juice - or less |
to taste
lemon souffle |
| 1 | | egg yolk - optional |
| 5 | | egg whites |
| 1/2 | teaspoon | cream of tartar |
recipe Lemon Souffle
1. Spray a 5-cup soufflй dish or six 3-inch ramekins with
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nonstick cooking spray. Sprinkle inside with 2 to 3 tablespoons sugar; shake out excess. 2.
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Preheat oven to 400°F. 3. In a heavy saucepan, stir 1 tablespoon cornstarch and 1/4 cup milk into a
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smooth paste. Whisk in the remaining 3/4 cup milk, the lemon zest and
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1/3 cup sugar. Bring to a boil, whisking steadily until mixture thickens.
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4. In heavy saucepan, combine lemon juice with the remaining 1 tablespoon cornstarch; whisk to a smooth
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paste. Bring mixture to a boil; it should thicken. Whisk in lemon
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mixture and simmer until thick, about 1 minute. Remove the pan from heat and whisk in
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the egg yolk. 5. Beat egg whites and cream of tartar to soft peaks. Gradually add the remaining 2 tablespoons
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sugar, continue beating until whites are firm and glossy but not dry. Whisk
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1/4 of the whites into the hot lemon mixture to lighten it. Fold this mixture into the
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remaining whites, working as gently as possible. 6. Spoon the mixture into
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the soufflй dish or ramekins; smooth the top with a wet spatula. The soufflй
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can be made up to 2 hours ahead of time and kept at room
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temperature until ready to bake. 7. Bake soufflй until dramatically puffed and mostly set, about 8 to 12
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minutes for small soufflйs, 15 to 20 minutes for large. Co not open the oven door during the
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first 7 minutes of baking. Makes 6 servings. Preparation time: About 35 minutes. Baking
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time: About 8 to 20 minutes. Per serving: About 129 cal, 4 g pro, 27 g
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car, 0 g fat, 1 % cal from fat, 1 mg cholesterol, 78 mg sod,
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0 g fiber. Reprinted with permission from Steven Raichlen's "High-Flavor Low-Fat Vegetarian Cooking" (Viking, 1995).
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