range of approved foods, I eat whatever, in small doses. However, the person I`m having for dinner tomorrow just doesn`t eat what is not on her list.
I seem to have this going okay except for dessert. She can eat rice milk or soy beverage, or perhaps almond milk. I have never used or bought or tried any of these items but am wondering if I could use one as a sub for the cream in this recipe.
I am doing a fish course and have some Meyer lemons that I thought would work well in this recipe.
Anyone have an idea (question mark, since my keyboard is acting up)
Cool Lemon Soufflé
To make this lemon soufflé over the rim of the dish, use a 1-quart soufflé dish and make a foil collar for it before beginning the recipe. For those less concerned about appearance, this dessert can be served from any 1 1/2-quart serving bowl. For best texture, serve the soufflé after 1 1/2 hours of chilling. It may be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good.
½ cup lemon juice from 2 or 3 lemons
2 ½ teaspoons grated lemon zest (grate before juicing)
1 package gelatin (1/4-ounce), unflavoured
1 cup whole milk
3/4 cup granulated sugar
5 large egg whites at room temperature
2 large egg yolks at room temperature
1/4 teaspoon cornstarch
3/4 cup heavy cream
pinch cream of tartar
fresh mint leaves , raspberries, confectioners' sugar, or finely chopped pistachios for garnish (optional)
1. Place lemon juice in small nonreactive bowl; sprinkle gelatin over. Set aside.
2. Heat milk and 1/2 cup of the sugar in medium saucepan over medium-low heat, stirring occasionally, until steaming and sugar is dissolved, about 5 minutes. Meanwhile, whisk together yolks, 2 tablespoons sugar, and cornstarch in medium bowl until pale yellow and thickened, 3 to 5 minutes. Whisking constantly, gradually add hot milk to yolks. Return milk and egg mixture to saucepan and cook, stirring constantly, over medium-low heat until foam has dissipated to a thin layer and mixture thickens to consistency of heavy cream and registers 185 degrees on instant-read thermometer, about 4 minutes. Strain into medium bowl; stir in lemon juice mixture and zest. Set bowl of custard in large bowl of ice water; stir occasionally to cool.
3. While custard mixture is chilling, in bowl of standing mixer fitted with whisk attachment (or in large mixing bowl if using hand mixer), beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to medium-high; gradually add remaining 2 tablespoons sugar and continue to beat until glossy and whites hold soft peaks when beater is lifted, about 2 minutes longer. Do not overbeat. Remove bowl containing custard mixture from ice water bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites with large rubber spatula until almost no white streaks remain.
4. In same mixer bowl (washing not necessary), with mixer fitted with whisk attachment, beat cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes. Fold cream into custard and egg-white mixture until no white streaks remain. Pour into prepared soufflé dish or bowl. Chill until set but not stiff, about 1 1/2 hours (can be refrigerated up to 6 hours, see note); remove foil collar, if using, and serve, garnishing if desired.
Thank you for your comments.
I seem to have this going okay except for dessert. She can eat rice milk or soy beverage, or perhaps almond milk. I have never used or bought or tried any of these items but am wondering if I could use one as a sub for the cream in this recipe.
I am doing a fish course and have some Meyer lemons that I thought would work well in this recipe.
Anyone have an idea (question mark, since my keyboard is acting up)
Cool Lemon Soufflé
To make this lemon soufflé over the rim of the dish, use a 1-quart soufflé dish and make a foil collar for it before beginning the recipe. For those less concerned about appearance, this dessert can be served from any 1 1/2-quart serving bowl. For best texture, serve the soufflé after 1 1/2 hours of chilling. It may be chilled up to 6 hours; though the texture will stiffen slightly because of the gelatin, it will taste just as good.
½ cup lemon juice from 2 or 3 lemons
2 ½ teaspoons grated lemon zest (grate before juicing)
1 package gelatin (1/4-ounce), unflavoured
1 cup whole milk
3/4 cup granulated sugar
5 large egg whites at room temperature
2 large egg yolks at room temperature
1/4 teaspoon cornstarch
3/4 cup heavy cream
pinch cream of tartar
fresh mint leaves , raspberries, confectioners' sugar, or finely chopped pistachios for garnish (optional)
1. Place lemon juice in small nonreactive bowl; sprinkle gelatin over. Set aside.
2. Heat milk and 1/2 cup of the sugar in medium saucepan over medium-low heat, stirring occasionally, until steaming and sugar is dissolved, about 5 minutes. Meanwhile, whisk together yolks, 2 tablespoons sugar, and cornstarch in medium bowl until pale yellow and thickened, 3 to 5 minutes. Whisking constantly, gradually add hot milk to yolks. Return milk and egg mixture to saucepan and cook, stirring constantly, over medium-low heat until foam has dissipated to a thin layer and mixture thickens to consistency of heavy cream and registers 185 degrees on instant-read thermometer, about 4 minutes. Strain into medium bowl; stir in lemon juice mixture and zest. Set bowl of custard in large bowl of ice water; stir occasionally to cool.
3. While custard mixture is chilling, in bowl of standing mixer fitted with whisk attachment (or in large mixing bowl if using hand mixer), beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to medium-high; gradually add remaining 2 tablespoons sugar and continue to beat until glossy and whites hold soft peaks when beater is lifted, about 2 minutes longer. Do not overbeat. Remove bowl containing custard mixture from ice water bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites with large rubber spatula until almost no white streaks remain.
4. In same mixer bowl (washing not necessary), with mixer fitted with whisk attachment, beat cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes. Fold cream into custard and egg-white mixture until no white streaks remain. Pour into prepared soufflé dish or bowl. Chill until set but not stiff, about 1 1/2 hours (can be refrigerated up to 6 hours, see note); remove foil collar, if using, and serve, garnishing if desired.
Thank you for your comments.