Description
For all lovers of lemons and a soufflé!
Ingredients
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Lemon
8 piece
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Chicken egg
3 piece
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Sugar
160 g
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Flour
2 Tbsp
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Powdered sugar
Cooking
Turn on the oven at 170S We will need 8 large lemons. I used a little, as they were the most beautiful on the market. I do not have enough. And I also made use of ceramic molds for souffle. Generally, in this recipe, the total number of lemons to use for souffle we will be 60 ml. of fresh lemon juice. And using the peel in the form of moulds for the soufflé and not necessarily. But very nice!
Have lemons cut away of the cap on both sides. Beautiful part of the cap to leave for decoration. We then need the spoon with sharp edges, or if you have a tablespoon to citrus, as I do, it will quickly accelerate further action.
Set the sieve on a bowl and carefully extracted the core of the lemons.
Mix in a bowl the egg yolks with 80g sugar. lemon fresh 60ml. And two spoons of flour. Begin beat with a mixer at low speed 3 minutes until pale yellow.
At this time, prepare the pan for the water bath. Put the yolk mass in a water bath and stir all the time, to "thick cream" And whisk again on medium speed. To cool down the mass of about 10 min. Pour mix in a bowl and set aside.
Proteins mix with the sugar in the bowl of the mixer. Put the bowl in a water bath and, stirring all the time, keep up to full dissolution of sugar. Protein weight should be warm. Turn on the mixer and whisk on medium speed until shiny and soft peaks form.
Mix the meringue with custard yolk weight in three approaches.
Protiven cover with baking paper. Carefully fill the forms out of lemons, souffles. Bake in preheated oven until light Golden brown and meringue growth by about 1.5 cm over the edge of the form.
Serve immediately, sprinkled with powdered sugar and garnish with a lemon top hats.
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