Lemon soufflé (recipe from Michelin star Chef Christian Plumail)
Ingrediences for 4 persons
1./ 4 organic lemons preferably from Nice, Menton area, known for the quality of its lemons
2./ (80 gr lemon juice)
3./ 160 gr. sugar
4./ 4 eggs
5./ 6 gr salt
6./ Ice sugar
7./ Butter and cast sugar to coat the forms
Recipe: preheat oven at 180 degrees C.
1./ Put individual forms at least 1 hour in the fridge, than butter and sugar them carefully. This is delicate as it will definitely help your souffle to come up straight and even.
2./ zest the lemons than make juice
3./ separate egg yolks from egg white
4./ mix egg yolks with sugar up to white and ad lemon zest.
5./ right prior putting in the oven beat the egg whites- ones, ad a pinch of salt to make them harder. Ones hard ad carefully the lemon juice
6./ Mix slowly and delicately the egg yolks with the whites in smooth circular movements. And put in the forms. Swipe off till flat.
7./ sprinkle with ice sugar and flame until nice light brown.
8./ put in oven for 7 to 8 minutes. (Very important to know the heat of your oven and never open the oven prior ready).
You can serve as is or do like me at B&B La Parare serve together with a nice lemon sorbet and the home made limoncello from Karin. (See picture).
Enjoy and bon appétit
Sydney and Karin B&B La Parare