This soufflé recipe makes it easy
Chef Annette Tomei shares this soufflé recipe with us. It was inspired by her work as a chef instructor at the French Culinary Institute. Don’t know much about soufflé? Learn more about the history of this fluffy, French dish. We love it because it shows just how quick it can be to whip up a soufflé. (Soufflé is sexy!)
What makes soufflé so sexy?
Lemon isn’t traditionally considered an aphrodisiac, however it does make our list of the 10 Best Foods for Women. In addition to the citrus, soufflé makes a perfect ending to a romantic meal because it’s one of the lightest desserts. Lower in sugar than most classic sweets, it’s also loaded with protein from the eggs. (And don’t forget, eggs are also aphrodisiac!)
Why fresh lemon is best…
Comments Annette, “Fresh squeezed and zested lemon is best. Lemons are particularly sexy to me in winter when things are dark and dull (here in New York)… the color, the smell totally captivated and gives me a burst of energy and thoughts of bright, warm, smooth, light, fluffiness.”
You will need some slightly specialized equipment to make individual soufflés. This, and most recipes will call for individual ramekins, like the one in the photo. These are generally a 1 1/4 cup size. I like making my soufflés in ramekins. However you can use any small, oven-safe dishes. (See the notes in the recipe below.)
To allow a soufflé to rise properly, try to avoid opening the oven until they’re done cooking. The soufflé recipe suggests a cooking time of 20 minutes but they may cook in about 15, depending on the oven. Once they’ve risen and start to brown on the top, you can check them for doneness.
Chef Annette Tomei's recipe makes creating a light, etherial, citrus soufflé at home surprisingly easy.
- 4 egg yolks
- 1/2 c granulated sugar
- 2 tablespoons lemon juice
- grated zest of 1 medium lemon
- 5 egg whites
- Using an electric mixer, beat the egg yolks and half of the sugar until it is thoroughly incorporated and appears pale.
- Add the juice and zest to the yolk mixture.
- 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.
- Fold the meringue (gently so as not to deflate the meringue) into the lemon and egg yolk mixture.
- 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.
- Bake at 400°F until risen but still soft in the center.
- Serve immediately.
Pin this Lemon Soufflé recipe:
FREE APHRODISIAC NEWSLETTER
Subscribe to our free aphrodisiac newsletter