Super Easy Recipe for Lemon Soufflé

This recipe is super simple to make and you will be able to put on a show for your guests :) Light, fluffy, the Lemon Soufflé is the perfect dessert after a great family meal. The only trick is to prepare it right on time and serve it immediately because it can go down quickly.

Serves 4

Preparation time: 15 minutes

Baking time: 15 minutes

Difficulty: **

Ingredients:

- 80g granulated sugar (20g + 50g + 10g)

- 3 organic lemons

- 3 eggs

- pinch of salt

1. Place 4 ramekins in the fridge. After about 15-20 minutes, coat the ramekins with butter and sprinkle 20g of the granulated sugar all over the inside. All the sides should be covered.

2. Preheat your oven at 350°F/180°C.

3. Separate whites from egg yolks. Mix the egg yolks with 50g of granulated sugar. Add the zest of 2 lemons and mix well.

4. Beat the egg whites with a pinch of salt until peaks form. Continue beating and slowly add 10g of sugar and the juice of 1 lemon.

5. Slowly fold in the beaten egg whites into the egg yolk mixture. Pour it into the ramekins.

6. Bake for about 15 minutes or until the soufflés are fluffy and golden on top.

7. Sprinkle each soufflé with confectioner's sugar and serve immediately.

Amazingly light and delicious...!

How to make a delicious Carrot Soufflé....

... very easily! You'll love this simple recipe. A soufflé is a great side dish which you can make with a lot of different vegetables: potatoes, broccolis, zucchinis etc. I prepared one with carrots and it turned out great. Try it out and let me know if you liked it!

Serves 6
Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: **

Ingredients:
- 2 pounds carrots
- 1 bay leaf
- 4 to 6 sprigs of fresh thyme
- 4 eggs
- 1 cup grated cheese (parmesan or gruyère)
- 2 tablespoons sour cream
- 40 g (3 tablespoons) butter
- 1 tablespoon cumin seeds
- salt & pepper

Wash, peel, cut the carrots and place them in your pressure cooker with the thyme and the bay leaf. Cover with water and cook for 10 minutes with the pressure regulator slowly rocking
Note: You can also cook the carrots in boiling water until they are tender (about 20 minutes)

Separate whites from egg yolks.
Drain the carrots, remove the thyme and bay leaf, and mash the carrots to obtain a smooth puree. Mix this puree with the sour cream, egg yolks and cumin seeds. Add salt and pepper.

Preheat your oven at 150°C / 305°F. Coat six small ramekins or individual baking dishes with butter.

Beat the egg whites with a pinch of salt until peaks form. Slowly fold in the beaten egg whites into the puree with a wooden spoon. Pour the mixture into the 6 dishes until they are three-quarters full.

Bake in the oven for 30 minutes. Serve hot with meat, poultry or a salad.

Bread Pudding Soufflé and Whiskey sauce

How to use bread leftovers? Bake a Bread Pudding Soufflé! This dessert is old fashioned light, and fluffy. My recipe includes raisins and pecans but you can replace the raisins with fresh fruits (diced apples and blueberries are my favorites), other dried fruits (cherries, apricots, figs..) use honey, chocolate chips, etc.

Serves 8
Praparation time: 30 minutes
Baking time: 40 minutes
Difficulty: **

Ingredients:
Soufflé
- 5 cups (about half a medium round loaf) day-old French bread (from a loaf, not a baguette), cut into 2 cm cubes
- 4 eggs, separated and at room temperature
- 1 cup (225 g) sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmated
- 4 cups (1 l) milk
- pinch of salt
- 1/2 cup raisins, soaked in dark rum (to cover)
- 1/2 cups pecans, chopped
- butter and sugar for the mold

Whiskey sauce
- 1 cup (250 ml) heavy cream
- 2 egg yolks at room temperature
- 2 tablespoons sugar
- 1/4 cup bourbon


Prepare the soufflé first.
Coat a large, deep baking dish with butter and sugar.
In a large bowl, beat the egg yolks with 3/4 cup of the sugar, the spices, the vanilla extract until creamy. Mix in the milk

Place teh cubed bread in a large bowl and pour the milk mixture over it. Set aside for 30-45 minutes.

Preaheat your oven to 350°F / 180° C.
In a bowl, beat the egg whites with a pinch of salt and the remaining 1/4 of the sugar until peaks form.

Add the raisins and chopped pecans to the soaked bread and slowly fold in the beaten egg whites with a metal spoon.

Pour the mixture into the preapared mold and bake for 35-40 minutes until puffed and golden.

For the Whiskey sauce, heat the cream over simmering water in a double boiler.

In a bowl, whisk the yolks with the sugar. Off the heat, whisk the egg yolks into the warm cream.

Return the preparation to the double boiler and cook over simmering water, stirring, until thick enough to coat the back of a spoon.

Slowly add the bourbon. Continue to cook until the miwture is lightly thick and smooth.

Serve the soufflé with the warm Whiskey sauce.

Spiced Duck and Potato Soufflé: Stylish!

You can plan on cooking Duck for Valentine's Day this year, it 's very simple and it's original. I suggest that you serve it with a light Potato Soufflé: simple and memorable!! The flavors of both dishes marry well together and you'll surprise your partner with the secret ingredient used in the Soufflé.... sssshhhh.


Serves 2
Preparation: 5 minutes for the Duck + 1 hour marinating, 10 minutes for the Soufflé
Cooking time: 5 minutes for the Duck, 10 minutes for the Soufflé
Difficulty: *

Ingredients for the duck:
- 2 duck breasts (about 1 pound)
- 2 teaspoons honey
- 1 tablespoon olive oil
- salt and pepper
For the marinade:
- juice of 1/2 lime
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground 5-spices
- 1/4 teaspoon cayenne pepper

Ingredients for the Potato Soufflé:
- 1/2 cup mashed potatoes
- 1/2 tablespoon fennel seeds -this is the secret ingredient!-
- 1 egg
- salt and pepper

For the Duck:
Remove the skin off the duck breasts and cut each breast into 4 slices (not too thin).
Prepare the marinade: wisk together the lime juice and spices in a non-metallic dish and add some pepper. Coat the duck breast slices with the marinade, cover and refrigerate for 1 hour.
In a big frying pan, heat one tablespoon of olive oil. When hot, fry the duck breast slices for about 1 minute on each side.
Reduce the heat to low, add the honey and let cook for 2 to 3 additional minutes.
Serve immediately.

Prepare the Potato Soufflés (make sure they'll be ready at the same time as the duck - you can let the soufflés stand for about 5 minutes before serving):
Separate the egg white and the yolk.
Mix together the mashed potatoes, the fennel seeds and the egg yolk.
Add a pinch of salt to the egg white and beat until stiff.
Delicately mix the stiff egg white and the mashed potatoes.
Preheat your oven at 400°F / 200°C.
Fill in 2 small ramequins with the preparation and bake in the oven for about 10 minutes. Your soufflés will be fluffly and light.

Enjoy, and Happy Valentine's Day!!