Imagine a dessert so light it practically floats off your spoon, so refreshing it feels like a cool summer breeze, and so elegant it could grace the tables of French royalty. Our Cold Lemon Souffle with Wine Sauce is not just a dessert—it's a culinary experience that transforms simple ingredients into a masterpiece of texture and flavor. Perfect for those who crave something extraordinary, this recipe promises to elevate your dessert game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup sugar
- 4 large egg whites
- 1 cup heavy cream
- 1/2 cup white wine
- 1/4 cup sugar (for wine sauce)
Instructions
- Prepare a large mixing bowl and chill it in the refrigerator for 15 minutes to ensure optimal whipping of cream and egg whites.
- Zest one lemon to obtain 1 tablespoon of fresh lemon zest, then juice the lemon to get 1/2 cup of fresh lemon juice. Strain the juice to remove any pulp or seeds.
- In a separate bowl, combine lemon juice, lemon zest, and 1 cup of sugar. Whisk until sugar is completely dissolved and mixture is smooth.
- Separate egg whites into a clean, dry mixing bowl. Using an electric mixer, beat egg whites until stiff peaks form, approximately 3-4 minutes.
- In another chilled bowl, whip heavy cream until it forms soft, billowy peaks. Be careful not to overwhip.
- Gently fold the lemon-sugar mixture into the whipped egg whites, maintaining the airiness of the mixture.
- Carefully fold the whipped cream into the egg white mixture, creating a light and airy souffle base.
- Transfer the souffle mixture into individual serving glasses or a large serving bowl. Smooth the top with a spatula.
- Cover and refrigerate for at least 2 hours to allow the souffle to set and flavors to meld.
- For the wine sauce, combine white wine and 1/4 cup sugar in a small saucepan. Heat over medium heat, stirring continuously until sugar dissolves and mixture slightly thickens.
- Remove wine sauce from heat and let it cool to room temperature. Transfer to a serving container.
- Before serving, drizzle the chilled souffle with wine sauce. Garnish with additional lemon zest or mint leaves if desired.
- Serve immediately and enjoy the delicate, refreshing dessert chilled.
Tips
- Temperature is key: Ensure all your equipment (mixing bowls, whisk) are thoroughly chilled before whipping cream and egg whites for maximum volume.
- Egg white technique: When beating egg whites, start slow and gradually increase speed. Stop when stiff peaks form—they should stand straight up when the whisk is lifted.
- Folding matters: Use a gentle, cutting motion when incorporating ingredients to maintain the souffle's delicate airiness. Over-mixing will deflate your dessert.
- Chill for perfection: Allow at least 2 hours of refrigeration to let the souffle set and flavors develop fully.
- Wine sauce pro tip: Watch the sauce carefully while heating to prevent burning. It should just slightly thicken.
- Presentation is everything: Serve in clear glasses to showcase the beautiful layers and garnish with fresh lemon zest or mint for a professional touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
