Yesterday I tried to make my first soufflé. And damn, it was so good and it was not as difficult as I thought. Thats why I just needed to do one more for you today so I could share my recipe and pictures. As you guys know, the pictures are very important for me and I just can’t take nice pictures in the dark, or I probably can but I prefer the daylight. Here in Iceland at this time of the year it gets dark quite early. Anyways, I did my soufflé again today and my recipe is just perfect, tasted like heaven and I can’t wait for you guys to try it out.
When I’ve decided to cook or bake something that I’ve heard is a bit tricky, I google different recipes and I check many youtube videos to see how other people are doing them and also learn the tricks on how to succeed.
This time I chose to do a lemon and vanilla soufflé as I just love that combination. And as I also wanted some kind of garnish I just did a simple blackberry sauce and some lightly whipped cream. And it worked so good together. If you never had a soufflé before it is like eating an airy hot mousse. It will rise in the oven but it will go down pretty fast but that’s normal, so you need to serve it right away. It is so yummy and you can flavour the soufflé with any kind of flavour you like, chocolate, mango, passion fruit, raspberry or what ever. I think I’m gonna try to do a chocolate soufflé next time. :)
It might look tricky in the recipe but you are basically just doing a lemon and vanilla curd and then folding it with beaten egg whites. Easy peasy ;)
I have attached a video from Gordon Ramsay down below, just so you can see some tricks on how to make them. I have used his techniques but NOT his recipe.
Room temp. butter and granulated sugar for the forms.
2.5 dl whole milk
1 vanilla bean, or you can use 1 tsp vanilla extract
1 dl granulated sugar
2 tbsp flour
2 tsp lemon zest
1 juice of one lemon
1 1/2 tbsp butter
4 large eggs (separated, you will need all 4 egg whites and only 3 yolks)
3 tablespoons granulated sugar
Confectioners’ sugar for dusting
10-12 fresh blackberries
2 tbsp maple syrup or honey
1 tsp of lemon juice
2 dl lightly whipped cream for serving.
- Start to make the blackberry sauce. Smash the blackberries in a small pot and add the syrup and lemon juice. Let cook together and simmer on low heat until a sauce. Set a side to cool.
- Preheat the oven to 175 C (350f). Butter 6 forms and roll granulated sugar throughout the form, making sure to cover all the surfaces. Set aside in the fridge.
- Bring 2 dl of the milk and the vanilla bean to just steaming in a medium pot set over low-medium heat. In a bowl, stir together 1 dl granulated sugar, 2 tbsp flour, the lemon zest, 3 egg yolks and the remaining 1/2 dl milk until it forms a smooth batter.
- Take out the vanilla bean from the hot milk and slowly whisk a splash of the hot milk into the batter, making sure to combine the ingredients until they are completely smooth. Add the tempered batter back to the hot milk in the pan and bring the mixture to a simmer, stirring constantly. Stir and cook the mixture until it has thickened (should have the texture as a pudding) for about 1 minute. Stir in the butter and then the lemon juice. Allow it to cool to room temperature.
- In a separate bowl, beat the 4 egg whites on medium high speed until they become foamy, and then add 3 tbsp of sugar but 1 tbsp at the time. Continue beating the egg whites on high speed until they hold stiff glossy peaks.
- Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites. The mixture should be evenly coloured and light and bubbly, without egg white streaks or marbling.
- Fill each soufflé form to the top, and smoothen the top with a knife. Run your thumb around the edges to remove batter from the edges, it will make it easier for the soufflé to rise. Bake in the middle of the oven for 25 to 30 minutes or until the soufflé has risen and gotten a golden top. ATT: Don’t open the oven during this time, as the soufflé will then just fall and not rise.
- Dust the soufflés with powdered sugar and serve immediately before they lose their height. Let the guests make their own hole in the middle of the soufflé and add blackberry sauce and some lightly whipped cream.