Made these for tonight's dessert and they were a hit. However, I did not make the caramel sauce. Somehow caramel and lemon didn't seem to speak to me. Instead I served a blueberry wine sauce which seemed to suit the lemon perfectly.
CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE Makes 6.
Vegetable oil
1/4 cup water
1 teaspoon unflavored gelatin
3 large eggs, separated
2 tablespoons cornstarch
1 cup plus 2 tablespoons whole milk
6 tablespoons sugar, divided
6 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Caramel Sauce
Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.
Bon Appétit, April 2006, Mary Cech
Epicurious.com © CondéNet, Inc. All rights reserved.
CARAMEL SAUCE
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)
Makes about 1 1/3 cups.
Bon Appétit, Time For Dessert, April 2006, Mary Cech
Epicurious.com © CondéNet, Inc. All rights reserved.
BONNIE'S BLUEBERRY WINE SAUCE
1/2 C Sugar
1 Tbl Cornstarch
1 C White wine, dry
1 Tbl Lemon juice, fresh
1 1/2 C Blueberries (fresh or frozen, defrosted &
drained)
In a small saucepan, whisk together sugar and cornstarch to blend. Stir in wine and lemon juice.
Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to a boil.
Stir in blueberries and simmer, stirring for a few minutes or until at least half of the berries burst. Frozen berries are less apt to burst so you may have to use a potato masher to squish them.
Let cool and refrigerate. Makes 2 cups, about 6 servings.
CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE Makes 6.
Vegetable oil
1/4 cup water
1 teaspoon unflavored gelatin
3 large eggs, separated
2 tablespoons cornstarch
1 cup plus 2 tablespoons whole milk
6 tablespoons sugar, divided
6 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Caramel Sauce
Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.
Bon Appétit, April 2006, Mary Cech
Epicurious.com © CondéNet, Inc. All rights reserved.
CARAMEL SAUCE
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)
Makes about 1 1/3 cups.
Bon Appétit, Time For Dessert, April 2006, Mary Cech
Epicurious.com © CondéNet, Inc. All rights reserved.
BONNIE'S BLUEBERRY WINE SAUCE
1/2 C Sugar
1 Tbl Cornstarch
1 C White wine, dry
1 Tbl Lemon juice, fresh
1 1/2 C Blueberries (fresh or frozen, defrosted &
drained)
In a small saucepan, whisk together sugar and cornstarch to blend. Stir in wine and lemon juice.
Cook, stirring constantly, over medium heat until mixture thickens, clears and comes to a boil.
Stir in blueberries and simmer, stirring for a few minutes or until at least half of the berries burst. Frozen berries are less apt to burst so you may have to use a potato masher to squish them.
Let cool and refrigerate. Makes 2 cups, about 6 servings.
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