Chilled Lemon Souffle

Name: Chilled Lemon Souffle
Yield: Serves 4 to 6
Ingredients: 1/2 cup, lemon juice from 2 or 3 lemons; 2 1/2 teaspoons, grated lemon zest (grate before juicing); 1 package, gelatin (1/4-ounce; 7 grams), unflavored; 1 cup, whole milk; 3/4 cup, granulated sugar; 5 , large egg whites at room temperature; 2 , large egg yolks at room temperature; 1/4 teaspoon, cornstarch; 3/4 cup, heavy cream; pinch, cream of tartar; , fresh mint leaves, raspberries, confectioners' sugar, or finely chopped pistachios for garnish (optional)

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Appears in Cook's Illustrated July/August 1999, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Puddings, Custards, Gelatins, & Souffles

Fruit Desserts

This dessert, an American take on the classic Bavarian cream, runs the gamut from rubbery orb to lemony foam. The perfect version, however, is a divine marriage of custard and soufflé.

SERVES4 to 6

TIME35 minutes, plus 1½ hours chilling

has video

WHY THIS RECIPE WORKS

For a chilled lemon soufflé recipe that would perfect the unusual marriage of cream and foam, sweet and sour, and high lemony notes and rich custard, we lightened a silky custard base with beaten egg whites and whipped cream, then added bot...

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