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Posts Tagged ‘limoncello souffle’

The souffle is a great technique to have in your repertoire. Everybody gets their own and they’re quite impressive. Just don’t tell your guests that they’re dirt cheap! My limoncello souffle is light and refreshing, with an interior that is both creamy and fluffy. You have to do a little guess work with the amount of flavor in your base, but souffles are much easier than they sound.

Prep time: 10minutes

Cook time: 10 minutes

Ingredients: (Serves Four)

  • 4 eggs
  • 1 lemon
  • 6+ tablespoons of sugar
  • 2-3 tablespoons limoncello (Italian lemon-flavored liqueur)
  • butter
  • powdered sugar
You will need 4 small ramekins (also called timbales) for the souffles.
1. Preheat the oven to 375º. Separate 4 eggs into two separate bowls (a glass pyrex for the yolks). Any yolk in the whites will ruin the souffle. Make a double boiler by adding about an inch of water to a medium-size pot and heating, placing the pyrex bowl on top. Whisk constantly. When the yolks start to heat up, add tablespoons of sugar, gradually. Eventually, the yolks will start to pale and thicken like a sauce. Add the zest and juice of one lemon and about 2-3 tablespoons of limoncello.
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2. Give the limoncello a chance to cook off. When you have a thick, pale-yellow sauce, remove from the heat. Give the base a taste; if it tastes perfect, it will be bland when lightened with tasteless egg whites and air. Make the base twice as flavorful, anticipating this. The base should taste very lemony, very sweet, and the limoncello should be prominent.
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3. Fill a large bowl with ice and add water so that the glass bowl can rest on top and cool. You may change bowls to quicken the process. For your information, the ratio for a souffle is about 1/2 cup of base per egg white.
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4. Whip the whites on medium and then high power. If you have cream of tarter, add a pinch and your souffle will be more stable and may evade deflation. The whites should be opaque, glossy, and form stiff peaks like whipped cream.
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5. Meanwhile, the base should have thickened a lot and should be a lemon-curd or pie-filling consistency. When cool, double-check for taste. Vigorously stir a bit of white into the base to lighten it and slowly pour the base into the whites, gently folding them until incorporated, but without losing too much volume. Butter four small ramekins and coat evenly with sugar.
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6. Put a cookie rack on top of a baking sheet and disperse the ramekins. Bake in the oven until the tops are slightly browned and a toothpick could be inserted and removed cleanly or almost cleanly (some prefer there souffles more creamy). Dust with powdered sugar and serve immediately. By the way, there’s nothing wrong with opening the oven… they don’t magically sink. However, if they did, bring them back up to temp and they’ll rise almost as high.

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