Chilled Lemon Soufflé with White Chocolate

Published July 1, 1999.

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

The white chocolate in this variation subdues the lemony kick. The difference is subtle, but the sweeter, richer flavor and texture was popular among tasters.

Ingredients

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