Lemon soufflé
Origin of the recipe
The recipe for soufflé dates back to medieval sources—it was the name for an omelet made of beaten eggs and vegetables, served as a main course at receptions and balls. The invention of the sweet soufflé is attributed to the French chef Vincent La Chapelle; the recipe was published in 1742 in his cookbook, Le Cusinier Moderne. To this day, this sweet and airy dessert has retained its well-deserved popularity.
What do you need for cooking?
Ingredients
-
Lemon
-
Egg
-
Sugar
-
Flour
-
Starch
-
Milk
-
Butter
Kitchen utensils
- Knife
- Bowl
- Whisk
- Mixer
- shoulder blade
- Grater
- Baking molds
Step-by-step recipe
Step 1:
Finely grate the zest of two lemons.
Step 2:
Squeeze the juice from the same lemons into a bowl.
Step 3:
Separate the eggs into yolks and whites.
Step 4:
Add half of the sugar to the yolks and beat with a mixer.
Step 5:
Add flour, starch, 2 tablespoons of lemon juice and zest to the yolk.
Step 6:
While adding milk, mix the dough with a whisk until it has a uniform consistency.
Step 7:
In another bowl, beat the egg whites until lightly foamy and add the sugar. Beat until stiff peaks form.
Step 8:
Add the whipped egg whites to the main mixture and fold gently with a spatula.
Step 9:
Grease baking pans with oil.
Step 10:
Place the dough into molds and bake for 35-40 minutes at 150 degrees.
Cooking tips
The eggs should be beaten very thoroughly, this will help the soufflé to be fluffier and stronger.
If you want the soufflé to sink less, leave it in the oven until it cools.
For best results, try to use cold ingredients.
