🍋 Light and Fluffy Lemon Soufflé скачать в хорошем качестве

🍋 Light and Fluffy Lemon Soufflé

Ingredients 3 large eggs, separated 60 g fine sugar zest of 1 lemon 2 tbsp freshly squeezed lemon juice 20 g all-purpose flour 150 ml milk a pinch of salt butter and sugar for coating the ramekins powdered sugar for dusting Preparation Prepare the ramekins. Lightly butter the inside of each ramekin and dust with sugar, tapping out the excess. This will help the soufflé rise evenly and develop a delicate crust. Infuse the milk. Gently heat the milk in a saucepan until warm, not boiling. Add the lemon zest, cover, and let it infuse for 5–10 minutes to absorb the citrus aroma. Make the base. In a separate bowl, whisk the egg yolks with half of the sugar until pale and creamy. Add the flour and mix until smooth. Gradually pour in the warm infused milk, whisking constantly to avoid lumps. Cook the custard. Return the mixture to low heat and stir continuously with a spatula until it thickens into a silky cream. Remove from heat and stir in the lemon juice. Let cool slightly. Whip the egg whites. In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining sugar and continue beating until glossy, stiff peaks form. Fold and bake. Gently fold one-third of the meringue into the lemon base to lighten it, then carefully fold in the rest. Spoon the mixture into the prepared ramekins, filling almost to the top. Smooth the surface and run your thumb around the inner rim — this helps the soufflé rise evenly. Bake in a preheated oven at 180°C (355°F) for 15–20 minutes, until beautifully puffed and golden on top. Dust with powdered sugar and, if desired, garnish with a twist of lemon zest or a few fresh berries. ✨ Airy, tangy, and delicately sweet — a classic French dessert that melts in your mouth.