Raspberry Topped Lemon Soufflés
Lemon soufflés are a beautiful, fragrant, and delicious single serving dessert, topped with fresh raspberry sauce. Winter is the time to focus on citrus, and the Raspberry Topped Lemon Soufflés recipe brings lemons to the center stage!
Ingredients
Butter, at room temperature to butter ramekins
Sugar, for dusting ramekins
SOUFFLÉS::
RASPBERRY SAUCE::
Instructions
Ingredients
Butter, at room temperature to butter ramekins
Sugar, for dusting ramekins
SOUFFLÉS::
- 1/2 cup sugar, divided
- 8 large egg yolks
- 9 large egg whites
- 2 1/2 tablespoons flour
- 2 tablespoons lemon zest, finely grated
- 1/3 cup freshly squeezed lemon juice (I used 1 1/2 lemons)
- 1 cup whole milk
- 2 tablespoons butter
RASPBERRY SAUCE::
- 10 ounces frozen raspberries
- 1/3 cup sugar
- Squeeze of fresh lemon juice
- Powdered sugar to garnish
- Raspberry sauce for serving, if desired
- Fresh raspberries to garnish, if desired
Instructions
- Preheat oven to 375º. Generously butter 12 6-ounce ramekins, then coat with sugar.
- Whisk together yolks, flour, zest and half the sugar (1/4 cup).
- Bring milk to boil in a saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan and whisk, while cooking, till thick like a pudding, 1-2 minutes. Strain through a sieve, then stir in butter and lemon juice.
- For full instrustion : www.thatskinnychickcanbake.com
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