Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

Here's a case where you want your soufflés to fall. As they do, the lemon flavor intensifies, and the texture becomes almost cakelike. Any berries will work in place of the strawberries.

Sharon Sanders
Recipe by Cooking Light June 2003

Gallery

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare cloud, preheat oven to 350°.

    Advertisement
  • Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.

  • Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.

  • Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.

  • To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.

Nutrition Facts

187 calories; calories from fat 9%; fat 1.9g; saturated fat 0.5g; mono fat 0.7g; poly fat 0.3g; protein 3.8g; carbohydrates 40g; fiber 1.6g; cholesterol 71mg; iron 0.7mg; sodium 65mg; calcium 23mg.
Advertisement
Advertisement