Chilled Lemon Soufflé with White Chocolate

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Appears in Cook's Illustrated July/August 1999

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.

SERVES 4 to 6

TIME 40 minutes, plus 1½ hours chilling

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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...

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