Chilled Lemon Souffle
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Appears in Cook's Illustrated July/August 1999, America's Test Kitchen TV
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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...