Chilled Lemon Soufflé
This chilled lemon soufflé is light, creamy, and full of fresh citrus flavor. Made with lemon custard, Swiss meringue, whipped cream, and gelatin, it sets beautifully in the fridge for an elegant no-bake dessert.
Ingredients
- 120 ml fresh lemon juice
- 5 gelatine sheets
- 240 ml whole milk
- 90 g granulated sugar
- 2 large egg yolks room temperature
- 2 tablespoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoon lemon zest
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- 2 tablespoon granulated sugar
- 240 ml heavy cream
Instructions
- Take a 24 cm piece of aluminum foil, fold it into thirds, and wrap it around a soufflé dish so it extends about 2–3 cm above the rim. Secure it tightly and set aside.
- In a saucepan over low heat, combine 240 ml whole milk with 90 g granulated sugar. Heat for about 5 minutes until the sugar fully dissolves, without letting the milk boil.
- In a bowl, whisk together 2 large egg yolks, 2 tbsp granulated sugar, and 1 tsp cornstarch for about 5 minutes until pale and slightly thickened.
- Slowly pour the hot milk into the egg yolk mixture while whisking continuously. Pour the mixture back into the saucepan and cook over low-medium heat for about 5 minutes, whisking constantly until lightly thickened.
- Soak 5 gelatine sheets in cold water until softened. Strain the custard into a bowl, then stir in 2 tbsp lemon zest.
- Heat 120 ml fresh lemon juice in a small saucepan for about 2 minutes. Squeeze the excess water from the softened gelatin sheets, add them to the warm lemon juice, and stir until completely dissolved.
- Pour the lemon-gelatin mixture into the custard and mix well. Place the bowl over cold water and let the mixture chill completely.
- In a heatproof bowl, combine 4 large egg whites, 2 tbsp granulated sugar, and ¼ tsp cream of tartar. Place the bowl over gently simmering water and stir constantly for about 5 minutes until the sugar dissolves and the mixture feels warm.
- Remove the bowl from the heat and beat with an electric mixer, starting on medium-low speed until foamy, then increasing to high speed until soft peaks form, about 4–6 minutes.
- Gently fold the beaten egg whites into the chilled lemon mixture until combined.
- In a separate bowl, whip 240 ml heavy cream until softly thickened, about 4 minutes, then gently fold it into the lemon mixture until smooth and airy.
- Pour the mixture into the prepared soufflé dish and refrigerate for at least 4 hours, or until fully set. Carefully remove the foil collar before serving.
Notes
Use a Foil Collar: I always use a foil collar because it gives the soufflé that beautiful tall shape once it sets.
Cool the Lemon Base Completely: Letting the lemon mixture cool fully, I find, makes it much easier to fold in the cream without losing the airy texture.
Fold Slowly: I fold the meringue and cream in gently so the chilled lemon soufflé stays light, airy, and smooth.
Chill Overnight if You Can: Making it the day before, for me, gives the soufflé a firmer texture and a brighter lemon flavor.
Nutrition
Calories: 439kcal | Carbohydrates: 43g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 173mg | Sodium: 100mg | Potassium: 278mg | Fiber: 0.4g | Sugar: 40g | Vitamin A: 1121IU | Vitamin C: 16mg | Calcium: 137mg | Iron: 0.4mg
