Lemon Souffles (Individual Chilled)
- 1/4 c fresh lemon juice (remember to zest first)
- 4 g gelatin (unflavored, 1/8 oz)
- 1/2 c milk (118mL)
- 1/4 c Sugar (Granulated)
- 1 egg yolk
- 1 T Sugar (Granulated) (15mL)
- 1/8 t Corn Starch / Corn Flour
- 1.25 t grated lemon zest
- ice water (for a bath, as needed)
- 3 egg whites (at room temperature)
- 1 pinch cream of tartar
- 1 T Sugar (Granulated)
- 3 fl oz whipping cream
- fresh mint leaves (for garnish, optional)
- fresh raspberries (for garnish, optional)
- Sugar (Icing) (for garnish, optional)
- finely chopped pistachios (for garnish, optional)
Place lemon juice in a small nonreactive bowl; sprinkle gelatin over. Set aside.
Heat milk and 1/4 cup of the sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and sugar is dissolved, about 5 minutes. Meanwhile, whisk together yolks, 1T sugar, and cornstarch in a medium bowl until pale yellow and thickened, 3 to 5 minutes. Whisking constantly, gradually add hot milk to the yolks. Return milk and egg mixture to saucepan and cook, stirring constantly, over medium-low heat, until foam has dissipated to a thin layer and mixture thickens to the consistency of whipping cream and registers 185F, about 4 minutes. Strain into medium bowl; stir in lemon juice mixture and zest. Set bowl in large bowl of ice water; stir occasionally to cool.
While mixture chills, in the bowl of a standing mixer fitted with whisk attachment (or in a large mixing bowl if using a hand mixer), beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to medium-high; gradually add remaining 1T sugar and continue to beat until glossy and whites hold soft peaks when beater is lifted, about 2 minutes longer. Do not overbeat. Remove bowl from ice bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites with large rubber spatula until almost no white streaks remain.
Beat cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes. Fold cream into custard and egg-white mixture until no white streaks remain. Divide batter equally among four 3/4-cup ramekins (filled to the rim) or three 3/4-cup ramekins with foil collars. Chill until set but not stiff, about 1.5 hours (can be refrigerated up to 6 hours); remove foil collars if using, and serve, garnished if desired.
Notes from source:
* To make this lemon souffle “souffle” over the rim of the dishes, use four 3/4-cup ramekins and make a foil collar for each as follows: Cut a piece of foil 3" longer than the circumference of the ramekin and fold it lengthwise into fourths. Wrap the foil strip around the upper half of the ramekin and secure the overlap with tape. Tape the collar to the ramekin as necessary to prevent it from slipping. Spray the inside of the foil collar with vegetable cooking spray. When ready to serve, carefully remove the collar.
* For best texture, serve the souffle after 1.5 hours of chilling. It may be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good.