Cool lemon souffle recipe

Cool Lemon Souffle recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This refreshing lemon souffle recipe is perfect for hot summer days. With its light and fluffy texture, it's sure to be a crowd-pleaser at any gathering. The combination of tangy lemon flavor and a hint of sweetness creates a delightful balance of flavors. Whether you're an experienced baker or a beginner in the kitchen, this recipe is easy to follow and guarantees impressive results.

Keywords: lemon souffle, refreshing, summer dessert, light and fluffy, tangy flavor.

Cool lemon souffle recipe details

Cool lemon souffle recipe, recipe Rating: 4.6
Number of votes:104

Ingredients

1/2 cup water

2 envelopes unflavored gelatin

6 large eggs

1-1/2 cups sugar

2 cups heavy cream

1 Tablespoon lemon zest

2/3 cup lemon juice

Lemon wedges

Mint leaves

Instructions:

More like a mousse than a souffle and very easy to make.… former innkeeper Sally Krueger

Prepare a 4-cup straight-sided souffle dish: Measure waxed paper long enough to encircle the dish, ends overlapping slightly. Fold in half lengthwise, wrap around the outside of the souffle dish, using a paperclip to hold ends together. The “collar” should be about 2 inches higher than the rim of the dish. Gently butter the inside of the collar.

Measure water into a small saucepan, then sprinkle the gelatin over the top. Let stand 10 minutes, until gelatin is softened. Place saucepan over very low heat until gelatin dissolves and mixture is clear. Remove from heat and cool.

WHILE GELATIN IS COOLING:In the bowl of an electric mixer, beat eggs and sugar together at high speed until mixture is very thick and light, about 8 minutes. While eggs are beating, whip 1-1/2 cups of the heavy cream in a small bowl until soft peaks form. Refrigerate.

Combine lemon zest and lemon juice with cooled gelatin; pour into egg-sugar mixture. Beat together until well combined. Place mixing bowl in refrigerator to chill the mixture. Stir often, just until mixture is thick enough to mound, about 5 minutes.

Fold in 1/3 of the whipped cream. Gently fold in remaining whipped cream until no streaks of white remain. Pour into prepared souffle dish and refrigerate for at least 3 hours or until set.

To serve, carefully remove collar from souffle. Beat remaining 1/2 cup of cream. Garnish souffle with whipped cream, lemon wedges and mint leaves.

Serves: 8