Delicate, these soufflés move straight from oven to table. First you’ll make lemon curd, which can be an end in itself — try it in small prepared tart shells, or on crisp phyllo. To turn it into a soufflé, you’ll beat egg whites until they are ethereal and gently fold in the lemon curd. Served the freshly baked and puffed soufflés with fresh fruit and bright raspberry sauce.
- Raspberry Sauce
- Raspberries - 2 cups
- Sugar - 1 to 1-1⁄2 tablespoons
- Kirsch - 1 teaspoon
- Lemon Juice - 1 tablespoon
- Lemon Soufflé
- Sugar - 1⁄2 cup
- Unsalted Butter - 1⁄4 cup (1⁄2 stick)
- Fresh lemon juice - 1⁄3 cup
- Egg Yolks - 4 large
- Grated Lemon Zest - 1 tablespoon, finely
- Egg Whites - 8 large, at room temperature
- Confectioners’ sugar for dusting
- Fresh berries and mint for garnish
To make the raspberry sauce: In the bowl of a food processor, combine the raspberries, sugar, kirsch, and lemon juice. Blend until liquid, and refrigerate until needed.
To make the soufflé: In a non-reactive medium saucepan combine 1⁄4 cup of the sugar, the butter, and lemon juice, and cook over moderate heat, stirring constantly, until the sugar and butter are melted. Remove the pan from the heat and stir in the egg yolks one at a time, mixing well after each addition. Add the lemon zest and cook over moderately low heat, stirring, until slightly thickened, about 2 minutes. Do not let the mixture come to a boil or the lemon curd will curdle. The recipe can be prepared to this point up to 4 hours ahead. Press plastic wrap directly onto the surface of the lemon curd and let stand at room temperature.
Preheat the oven to 425 F. Butter six 8-ounce ovenproof ramekins and freeze until set. Butter the ramekins again and coat with sugar. Rewarm the lemon curd over moderately low heat, stirring constantly, just until hot to the touch.
In the bowl of a well chilled electric mixer fitted with a balloon whip beat the egg whites until soft peaks form. Add the remaining 1⁄4 cup of sugar and continue beating until the whites are glossy and stiff, about 1 minute. Stir one quarter of the egg whites into the lemon curd, then gently fold the mixture into the remaining whites until just combined.
Spoon the mixture into the prepared ramekins and smooth the surface with a rubber spatula. Run a thumb inside the edge of the dish in order to create a “hat.” Bake the soufflés in the lower third of the oven for about 16 to 20 minutes or until risen. Dust the top with confectioners’ sugar and serve immediately. Garnish with raspberries, blueberries, raspberry sauce, and fresh mint.