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Chilled Lemon Soufflé

Course Dessert


Lemon Soufflé

  • ¼ cup  water
  • 1 envelope plain gelatin
  • cup sugar
  • The finely grated zest of 3 medium lemons
  • 6 large eggs, separated and at room temperature
  • ¾ cup plus 2 tbsp fresh lemon juice
  • ¼ tsp salt

Fresh Raspberry Sauce

  • 3 half-pint containers of fresh organic raspberries
  • ½ - ⅓ cup powdered sugar (according to taste)
  • 1-2 tsp fresh lemon juice (according to taste)


Lemon Soufflé

  • Lightly oil 8 or 9 eight ounce ramequins and keep them refrigerated until ready to use.
  • Pour the water into a small bowl and sprinkle the gelatin over it. Let stand for about 10 minutes.
  • Place the bowl in a larger bowl filled with hot water and stir until the gelatin has dissolved and the liquid is clear.
  • Process 3/4 cup of the sugar with the lemon zest in a food processor until the zest is finely ground.
  • Beat the egg yolks, the sugar/lemon zest mixture, lemon juice, and the salt in an electric mixer on medium speed in a large, deep heat-proof bowl until combined well.
  • Set the bowl over a saucepan filled with simmering water and continue beating for fifteen minutes or until the mixture is very thick and pale. 
  • Remove the bowl from the heat. 
  • Add the gelatin mixture and continue to beat until it has cooled down to room temperature (you can set the bowl over ice so that it cools faster).
  • Beat the egg whites until just foamy. On medium-high speed, add the remaining 1/2 cup sugar, one tablespoon at a time, beating well after each addition, and continue to beat until the egg whites form stiff peaks.
  • Beat the heavy cream with an electric mixer until stiff peaks form.
  • Keep on whisking the lemon/egg yolk/gelatin mixture over the ice water until it begins to thicken and set. 
  • Gently fold in the whipped cream and then fold in the egg whites.
  • Pour into the ramequins and smooth the top. Refrigerate for at least 3 hours before serving. Will keep well in the refrigerator.

Fresh Raspberry Sauce

  • Purée the raspberries and sugar in food processor until smooth
  • Pour through a strainer into a bowl and add lemon juice to taste. Because this is not cooked, it will not keep more than a week in the refrigerator.  

Putting everything together

  • To reverse the soufflé into a plate, pass a knife around the edge of the ramequin, revert it over the plate, its edges touching it, and give a gentle shake. The soufflé should un-mold easily.
  • With a spoon, pour raspberry sauce over and around the soufflé, add a dollop of whipped cream over it and top it with a fresh raspberry.
  • Can be served with lady fingers or small palmiers.
Keyword lemon dessert, souffle