Chef Annette Tomei shares this recipe with us. Its inspired by her work as a chef instructor at the French Culinary Institute. We love it because it shows just how quick it can be to whip up a souffle. (Souffle is sexy!)
Serves 4
4 egg yolks
1/2 c granulated sugar
2 tablespoons lemon juice
grated zest of 1 medium lemon
5 egg whites
Procedure
1. Using an electric mixer, beat the egg yolks and half of the sugar until it is thoroughly incorporated and appears pale.
2. Add the juice and zest to the yolk mixture.
3. Use your mixer to make a French meringue with the egg whites and the other half of the sugar by beating together until light and fluffy and soft peaks form; do not overbeat.
4. Fold the meringue (gently so as not to deflate the meringue) into the lemon and egg yolk mixture.
5. Butter the inside of 4 ramekins or other small, oven-safe baking dishes (we’ve used sturdy mugs in a pinch) then coat buttered surface with sugar.
6. Bake at 400°F until risen but still soft in the center.
Serve immediately.
