This is a great little dessert for dinner parties. You can make them before hand and chill them in the fridge. When ready to serve, just microwave the caramel and pop the souffle right on top. It's visually impressive and most likely no one will have ever tried it (I've never even seen this in a restaurant). Oh yeah, and it tastes great. The souffle is airy, creamy, light, tart and sweet. The contrasting caramel under it brings the whole thing up one notch.
note: - The caramel sauce really elevates the souffle to the next level. It can be eaten without it, but it's just better with it. That being said, the absolute KEY to this is in warming up the caramel so it is hot. I tried it with room temperature caramel and it literally was unappetizing to the point that I didn't even want to eat it. I then tried it with hot caramel and I couldn't eat it fast enough. The caramel MUST be hot.
The lemon souffle should be chilled in 10 small 5.5 oz (1/2 cup + 3 TBL water) ramekins. If you don't have that many ramekins or any at all, use cups that can hold 5.5 oz (1/2 cup + 3 TBL water) and have a decent shape to them so that when unmolded they will look purty.
I JUST realized as I was writing this that the plate this will be served on is important as well. The plate shown in the picture slopes down and has a small middle section. The caramel pools in this middle section perfectly. Try and get a plate like this or serve on a small plate so that the caramel does not spread out that much (only 2 inches beyond the edge of the souffle).
lemon souffle ingredients:
makes 10 servings
1. 1/2 cup lemon juice from 2 or 3 lemons
2.
2 1/2
teaspoons grated lemon zest (grate before juicing)
3. 1
package gelatin (1/4-ounce), unflavored
4. 1 cup whole milk
5. 3/4 cup granulated sugar
6. 5 large egg whites at room temperature
7. 2 large egg yolks at room temperature
8. 1/4 teaspoon cornstarch
9. 3/4 cup heavy cream
10. pinch cream of tartar
5. Whisking constantly, very slowly add hot milk
to yolks.
6. 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 consistency of heavy cream and registers 185 degrees on instant-read thermometer, about 4 minutes.
7. Strain into medium bowl; stir in lemon juice mixture and zest.
8. Set bowl of custard in large bowl of ice water; stir occasionally to cool.
6. 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 consistency of heavy cream and registers 185 degrees on instant-read thermometer, about 4 minutes.
7. Strain into medium bowl; stir in lemon juice mixture and zest.
8. Set bowl of custard in large bowl of ice water; stir occasionally to cool.
9. While custard mixture is chilling, in bowl of standing mixer
fitted with whisk attachment (or in large mixing bowl if using hand
mixer), beat egg whites and cream of tartar on medium speed until foamy,
about 1 minute.
10. Increase speed to medium-high; gradually add remaining 2 tablespoons sugar and continue to beat until glossy and whites hold soft peaks when beater is lifted, about 2 minutes longer. Do not overbeat!
11. Remove bowl containing custard mixture from ice water bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites in 2 batches with large rubber spatula until almost no white streaks remain.
12. In same mixer bowl (washing not necessary), with mixer fitted with whisk attachment, beat cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes.
10. Increase speed to medium-high; gradually add remaining 2 tablespoons sugar and continue to beat until glossy and whites hold soft peaks when beater is lifted, about 2 minutes longer. Do not overbeat!
11. Remove bowl containing custard mixture from ice water bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites in 2 batches with large rubber spatula until almost no white streaks remain.
12. In same mixer bowl (washing not necessary), with mixer fitted with whisk attachment, beat cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes.
13. Fold cream into custard and
egg-white mixture until no white streaks remain.
14. Pour into 10 ramekins or cups. Chill until set, about 1 1/2 hours (can be refrigerated for 1 day. It will stiffen slightly and won't be quite as airy, but it will still taste great.)
caramel sauce ingredients:
1. 6 tbsp. light corn syrup
2. 1/2 cup sugar
3. 2 tbsp. unsalted butter
4. 1/2 cup heavy cream
5. pinch of salt
recipe:
1. In a heavy medium saucepan, stir corn syrup, salt, and sugar, until sugar dissolves and mixture starts boiling
2. Cook over medium-high heat, stirring occasionally, until a deep amber caramel forms, about 9 minutes.
note: - Don't leave the sauce as it can burn extremely quickly.
3. Off THE HEAT, carefully stir in the butter with a wooden spoon.
4. Stir in the cream very slowly.
5. Transfer the caramel to heatproof bowl and let cool.
Plating and serving:
As noted above, the caramel MUST be hot when serving this. Do not serve the caramel at room temperature.
It's also important not to use too much caramel or else it will be overly sweet. You want to spoon just enough to form a thin solid layer 2 inches beyond the edge of the souffle.
Be aware that the souffle will melt quickly when placed on top of the hot caramel. This must be eaten within a few minutes so plan accordingly.
You can either spoon cooled caramel onto individual plates and warm them one at a time, or heat the entire caramel mixture then spoon onto several plates at once.
If warming 1 plate at a time:
1. Spoon about 1-2 TBL caramel onto the middle of the plate. The caramel will spread out and form a perfect circle after it gets heated so don't worry about its appearance.
2. Microwave for 20 seconds.
If warming the entire caramel mixture:
1. Place all the caramel into the microwave and heat for 1:30.
note: - I never tested this so I'm not positive how long to microwave the entire mixture. It might require more/less heating. Taste it. If its very hot, then its ready. It should neither burn or be warm. It should be hot-very hot.
2. Spoon 1-2 TBL onto each plate and form a nice circle.
Unmolding:
Run a knife around outside of ramekin/cup and invert the cup over the hot caramel and aggressively tap the bottom of it with a spoon. Thrust the cup downward until the souffle pops out.
Serve immediately and eat with a small spoon.
14. Pour into 10 ramekins or cups. Chill until set, about 1 1/2 hours (can be refrigerated for 1 day. It will stiffen slightly and won't be quite as airy, but it will still taste great.)
caramel sauce ingredients:
1. 6 tbsp. light corn syrup
2. 1/2 cup sugar
3. 2 tbsp. unsalted butter
4. 1/2 cup heavy cream
5. pinch of salt
recipe:
1. In a heavy medium saucepan, stir corn syrup, salt, and sugar, until sugar dissolves and mixture starts boiling
2. Cook over medium-high heat, stirring occasionally, until a deep amber caramel forms, about 9 minutes.
note: - Don't leave the sauce as it can burn extremely quickly.
3. Off THE HEAT, carefully stir in the butter with a wooden spoon.
4. Stir in the cream very slowly.
5. Transfer the caramel to heatproof bowl and let cool.
Plating and serving:
As noted above, the caramel MUST be hot when serving this. Do not serve the caramel at room temperature.
It's also important not to use too much caramel or else it will be overly sweet. You want to spoon just enough to form a thin solid layer 2 inches beyond the edge of the souffle.
Be aware that the souffle will melt quickly when placed on top of the hot caramel. This must be eaten within a few minutes so plan accordingly.
You can either spoon cooled caramel onto individual plates and warm them one at a time, or heat the entire caramel mixture then spoon onto several plates at once.
If warming 1 plate at a time:
1. Spoon about 1-2 TBL caramel onto the middle of the plate. The caramel will spread out and form a perfect circle after it gets heated so don't worry about its appearance.
2. Microwave for 20 seconds.
If warming the entire caramel mixture:
1. Place all the caramel into the microwave and heat for 1:30.
note: - I never tested this so I'm not positive how long to microwave the entire mixture. It might require more/less heating. Taste it. If its very hot, then its ready. It should neither burn or be warm. It should be hot-very hot.
2. Spoon 1-2 TBL onto each plate and form a nice circle.
Unmolding:
Run a knife around outside of ramekin/cup and invert the cup over the hot caramel and aggressively tap the bottom of it with a spoon. Thrust the cup downward until the souffle pops out.
Serve immediately and eat with a small spoon.
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