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Chilled Meyer Lemon Souffles

Meyer lemons give these chilled lemon souffles a sweeter, rather floral flavor which is just right for this elegant, make-ahead dessert. Serve them in small ramekins so the souffle climbs over the rims or in parfait glasses with whipped cream.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 300 kcal
Author Just a Little Bit of Bacon

Ingredients

  • 1/2 cup Meyer lemon juice from 4-5 lemons
  • 2 tsp lemon zest
  • 1 1/2 tsp gelatin
  • 1 cup whole milk
  • 1/2 cup granulated sugar divided
  • 3 large egg yolks room temperature
  • 1/4 tsp cornstarch
  • 3 large egg whites room temperature
  • 1 pinch cream of tartar
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup raspberries or other berries, such as blueberries, strawberries or blackberries
  • confectioners' sugar

Instructions

  1. The souffles can made in one large bowl (and then scooped out into servings), layered into parfait glasses with raspberries, or spooned into 4 4-oz ramekins. If you choose to serve them in ramekins (as seen the photos), you will need to make foil collars for the ramekins. Cut off four pieces of foil, each long enough to fit around the edge of the ramekins and about 9 inches wide. Then fold the foil over twice so it is 3 inches wide. Circle the ramekin and tape the foil in place. Spray or rub the inside of the foil collar with vegetable oil.

  2. In a small bowl, mix together the lemon juice and lemon zest. Sprinkle the gelatin over the lemon juice and set aside.

  3. Make an ice water bath in a container large enough to fit your medium bowl.

  4. Heat the milk and 1/4 cup of the sugar in a medium saucepan over medium-low heat until the milk is hot and beginning to steam and the sugar is dissolved, about 5 minutes. While you are waiting for the milk, whisk together the egg yolks, 2 tbsp of the sugar, and the cornstarch in a medium bowl. Keep whisking until the mixture is light yellow and thick, about 2 minutes. Once the milk is done, gradually pour the milk into the yolks while whisking the yolks constantly. Add about half the milk this way. Then begin pouring and whisking the milk and yolk mixture into the saucepan with the rest of the milk. Continue whisking as you heat the custard until it thickens to coat a spoon and reaches 185F on a thermometer, 5-6 minutes. Strain the mixture back into the medium bowl and then stir in the lemon juice and gelatin. Place the custard into the ice bath to cool to about 95F.

  5. Using either a hand mixture or standing mixer, beat the egg whites on medium high until foamy. Then add the cream of tartar and the remaining 2 tbsp of sugar and continue beating until the egg whites hold soft peaks. (They should hold a good peak but curl over at the top.) Fold 1/3 of the egg whites into the cooled custard. Then fold the remaining whites until nearly combined.
  6. In the same mixing bowl, add the heavy cream and vanilla. Beat the heavy cream on medium high until it holds soft peaks. Fold the cream into the custard until fully combined. Spoon the souffle mixture into the prepared ramekins, or parfait glasses, or large serving dish. Allow to chill for at least 2 hours, up to 8 hours. Top with berries and confectioners' sugar and serve.

Recipe Notes