Lemon Soufflé with Carmel Sauce

Lemon Soufflé with Carmel Sauce
1.Get 6 ramekins.
2.Dissolve the gelatin in water. Set aside for 2-3 minutes.
3.In a medium size pot heat some water
4.In a bowl of stand mixer place the egg whites and 3 tablespoons of sugar. Place the bowl over the pot. Do not let the hot water touch the bowl. With a hand whisk, whisk the egg whites until doubled in size and fluffy.
5.In a small bowl place the egg yolks, the rest of the sugar, vanilla extract and cornstarch. Whisk until sugar dissolves and mixture is smooth.
6.In a medium saucepan place the milk and heat over medium heat until it begins to boil.
7.Pour the hot milk in the egg yolk mixture and whisk quickly until mixture is smooth. Return to the saucepan and cook over medium heat until custard forms. Let the custard cool completely.
8.Add the gelatin and lemon juice to the custard and whisk until well mixed.
9.Using a spatula, fold the custard gradually and gently into the egg white to form the soufflé mixture. Avoid over stirring.
10.Divide the soufflé mixture in the ramekins. Chill for several hours or overnight.
11.The caramel sauce: in a heavy saucepan put the sugar and heat over medium heat until it caramelized and golden brown in color. Do not stir at this stage.
12.Using a long wooden spoon carefully stir the sugar while adding the whipping cream until the caramel sauce boils. Let the sauce boils for 2-3 minutes. Let cool. Be very careful with this step, the caramelized sugar may scatters and it is very hot.Lemon Soufflé with Carmel Sauce
13.To serve the Lemon Soufflé invert onto individual serving plates and then drizzle with the Carmel Sauce.
Print Recipe
Lemon Soufflé with Carmel Sauce
Lemon Soufflé with Carmel Sauce
Course Desserts
Cook Time 10 minutes
Servings
persons
Ingredients
The caramel sauce :
For garnishing:
Course Desserts
Cook Time 10 minutes
Servings
persons
Ingredients
The caramel sauce :
For garnishing:
Lemon Soufflé with Carmel Sauce
Instructions
  1. Get 6 ramekins.
  2. Dissolve the gelatin in water. Set aside for 2-3 minutes.
  3. In a medium size pot heat some water
  4. In a bowl of stand mixer place the egg whites and 3 tablespoons of sugar. Place the bowl over the pot. Do not let the hot water touch the bowl. With a hand whisk, whisk the egg whites until doubled in size and fluffy.
  5. In a small bowl place the egg yolks, the rest of the sugar, vanilla extract and cornstarch. Whisk until sugar dissolves and mixture is smooth.
  6. In a medium saucepan place the milk and heat over medium heat until it begins to boil.
  7. Pour the hot milk in the egg yolk mixture and whisk quickly until mixture is smooth. Return to the saucepan and cook over medium heat until custard forms. Let the custard cool completely.
  8. Add the gelatin and lemon juice to the custard and whisk until well mixed.
  9. Using a spatula, fold the custard gradually and gently into the egg white to form the soufflé mixture. Avoid over stirring.
  10. Divide the soufflé mixture in the ramekins. Chill for several hours or overnight.
The caramel sauce:
  1. in a heavy saucepan put the sugar and heat over medium heat until it caramelized and golden brown in color. Do not stir at this stage.
  2. Using a long wooden spoon carefully stir the sugar while adding the whipping cream until the caramel sauce boils. Let the sauce boils for 2-3 minutes. Let cool. Be very careful with this step, the caramelized sugar may scatters and it is very hot.
  3. To serve the Lemon Soufflé invert onto individual serving plates and then drizzle with the Carmel Sauce.
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