Individual Chilled Lemon Soufflés

Published February 1, 2005.

Why this recipe works:

For a chilled lemon soufflé recipe that would perfect the unusual marriage of cream and foam, sweet and sour, and high lemony notes and rich custard, we lightened a silky custard base with beaten egg whites and whipped cream, then added both lemon juice and zest to give the soufflé an extra… read more

For a chilled lemon soufflé recipe that would perfect the unusual marriage of cream and foam, sweet and sour, and high lemony notes and rich custard, we lightened a silky custard base with beaten egg whites and whipped cream, then added both lemon juice and zest to give the soufflé an extra citrus punch. Following the last step in our lemon soufflé recipe, we fashioned a homemade foil collar for our soufflé dish before pouring the mixture in to give it more room to rise.

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Serves 4 to 6

To make this lemon soufflé “soufflé” over the rim of the dish, use a 1-quart soufflé dish and make a foil collar for it as follows: Cut a piece of foil 3 inches longer than the circumference of the soufflé dish and fold it lengthwise into fourths. Wrap the foil strip around the upper half of the soufflé dish and secure the overlap with tape. Tape the collar to the soufflé dish 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 those less concerned with appearance, this dessert can be served from any 11/2-quart serving bowl. For best texture, serve the soufflé after 11/2 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.

Ingredients

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