Thursday, June 18, 2009

Cooking Demo on 6/28 (Lemon Soufflé)

I'll be demonstrating how to make Lemon Soufflé at the Sonoma-Marin Fair in Petaluma on June 28th at 1:30 in The Showcase Building. I've always thought soufflé were easier than their reputation makes them out to be. Here's the recipe I'll be using, I hope to see you there.

1 c lemon juice
1 c sugar
1 T flour
4 eggs
Zest 1 lemon
4 egg whites
¼ c sugar

6 - 4 oz ramekins buttered and sugared well

Combine sugar and flour, whisk to sift together
Add lemon juice, stir well
Add eggs, beat well
Place over medium flame and cook until thickened (it should boil)
Be very careful to stir constantly and do not leave unattended
After cooking stir in lemon zest
Allow to cool completely
Whip egg whites to soft peaks
Slowly add sugar and whip to firm peaks
Working in 4 stages fold the egg whites into the cooled lemon curd
Place in ramekins leaving ½” from the top
Bake in a 350º oven 30-40 minutes till tall firm and light brown

Serve immediately

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