Description
I warn you once - do not go for this dish if you have wounds on the hands - it will be hot! I love sour sweet than it is sour, the better. So the dish is very for me. Original presentation makes it suitable for the festive table. The magazine "Culinary workshop", December 2009
Ingredients
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Lemon
6 piece
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Chicken egg
3 piece
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Sugar
5 Tbsp
Cooking
Proteins separated from the yolks.
The lemons are cut lengthwise, tablespoon to remove the flesh. Cut from the bottom of each of the halves with a little peel for sustainability.
From the pulp of the lemon and squeeze the juice.
Grind whites with 2 tbsp sugar.
Beat the whites with the remaining sugar in a solid foam.
Connect the whites with the yolks, add one third of lemon juice, mix well. Juice we don't need - otherwise it will be too sour.
Fill the lemon halves with the mixture, tamping the middle of a tightly - otherwise the souffle will fall inside. I half failed, half - not. Not very efficiently put the mixture into some halves. Pour into pan, bake at 190 degrees for 7-10 minutes until Golden brown. Serve hot while the souffle air. Cold already not so good.
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