Lemon Souffle

Lemon Souffle
Ingredients :
2 tbsp. unsalted butter, plus more for greasing the ramekins
3/4 cup sugar, plus more for coating the ramekins
3 tbsp. all-purpose flour
1/2 cup milk
4 eggs, separated plus 2 more egg whites
3/4 tsp cream of tartar
3/4 cup fresh lemon juice
1 lemon, zested
Kosher salt, pinch
Vanilla ice cream, scoop per serving
Drizzle of Basil Infused Olive Oil
Preheat the oven to 400° F.
Coat the inside of the ramekins with butter and then dust with sugar.
Melt the butter in the saucepan and add the flour. Cook for 1-2 minutes and whisk in the milk and add sugar. Cook for 2-3 minutes. Remove from the heat and let cool Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve.
Put the egg whites, cream of tartar and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks.
Using a rubber spatula, scoop 1/3 of the egg whites in. Repeat this process 2 more times with the remaining whites.
Be sure that the whites are fully combined and there are no streaks.
Carefully spoon the mixture into the ramekins until they are about 3/4 of the way full.
Place the filled ramekins on a sheet tray and into the preheated oven. Bake the soufflés until they have risen straight and tall over the rims of the ramekins, 13-15 minutes.
Remove from oven and place onto serving plate and place a scoop of ice cream onto each and a drizzle of basil infused olive oil. Serve Immediately!

Recipe compliments of Chef Tanya Schaeffer
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