Lemon Soufflé

An airy texture that melts in the mouth, topped with a golden crust. The sharp lemon aroma awakens the sweetness of the light pastry cream.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 266
• Protein: 10 g
• Carbs: 29 g
• Fat: 11 g

Ingredients

• 2 piece Citrus limon (L.) Burm. f. ( juice and zest )
• 4 piece Egg ( whites and yolks separated )
• 250 ml Whole milk
• 30 g Wheat flour
• 80 g White sugar
• 20 g Minimum butter sweet ( softened for the molds )
• 1 pinch Fleur de sel

Instructions

1. Preparing the molds

   Generously butter the inside of 4 ramekins with softened butter, using vertical strokes from bottom to top. Pour in white sugar, rotate to coat the sides, then tap out the excess.

2. Pastry cream base

   Heat the whole milk. In a saucepan, mix the egg yolks with half the sugar and the wheat flour. Gradually pour in the hot milk, then thicken over medium heat while whisking constantly until the cream coats the spoon.

3. Lemon flavoring

   Remove the cream from the heat. Stir in the lemon juice and finely grated zest. The mixture should be smooth and glossy.

4. Whisking the whites

   Whisk the egg whites with a pinch of salt. When they start to foam, gradually add the remaining sugar. Whisk until firm but supple peaks form.

5. Final folding

   Loosen the lemon cream with a third of the whites by whisking vigorously. Fold in the rest gently with a spatula, lifting the mixture to avoid breaking the air bubbles.

6. Baking

   Fill the ramekins to the rim. Smooth with a spatula and run your thumb around the edge to loosen the batter. Bake at 180°C for 15 to 20 minutes. The soufflé should be well risen and jiggly in the center.

Chef's tips

• Never open the oven door during baking; the thermal shock will cause the soufflé to collapse immediately.
• Running your thumb around the rim of the mold creates a 'gutter' that helps the soufflé rise perfectly straight.
• Use room temperature eggs so the whites whisk up more easily.

Storage

Soufflé cannot be stored or reheated. It must be served immediately upon leaving the oven before it collapses.