Ingredients with Measurements:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 2 tablespoons of sugar
- 2 tablespoons of brandy
- 4 egg yolks
- 2 egg whites
- 2 tablespoons of grated lemon zest
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of confectioners’ sugar
- 2 tablespoons of melted butter
Special Equipment Needed:
- 8-inch round baking dish
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease an 8-inch round baking dish with butter.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk until combined. Cook for 1 minute, stirring constantly.
3. Slowly add the milk, whisking constantly until the mixture is smooth. Cook for 2 minutes, stirring constantly, until the mixture is thick and bubbly.
4. Remove from heat and stir in the sugar and brandy.
5. In a medium bowl, beat the egg yolks until light and fluffy. Slowly add the egg yolk mixture to the saucepan, stirring constantly.
6. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the saucepan mixture.
7. Stir in the lemon zest and juice. Pour the mixture into the prepared baking dish.
8. Bake for 25 minutes, or until the souffle is golden brown and puffed.
9. Remove from oven and sprinkle with confectioners’ sugar. Drizzle with melted butter. Serve immediately.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 12g
Carbohydrates: 23g
Protein: 8g
Substitutions for Ingredients:
- Milk: almond milk or coconut milk
- Sugar: honey or maple syrup
- Brandy: orange juice or apple juice
Variations:
- Add 1/2 teaspoon of vanilla extract to the egg yolk mixture.
- Add 1/4 cup of chopped nuts to the egg white mixture.
- Top with fresh berries or whipped cream.
Tips and Tricks:
- Make sure the egg whites are beaten until stiff peaks form.
- Be careful not to over-mix the egg whites into the saucepan mixture.
- Serve immediately after baking for the best results.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes.
Presentation Ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Fresh fruit
- Ice cream
- Chocolate sauce
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Grilled meats
Troubleshooting Advice:
- If the souffle is not puffed after baking, it may be undercooked. Increase the baking time and check again.
- If the souffle is too puffy, it may be overcooked. Reduce the baking time and check again.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food History:
Napoleon souffle is a classic French dessert that dates back to the 19th century. It is believed to have been created by the famous French chef, Auguste Escoffier.
Flavor Profiles:
This souffle has a light, delicate flavor with notes of lemon and brandy.
Serving Suggestions:
Serve with fresh fruit, ice cream, or chocolate sauce.
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Region: French