DESSERT SOUFFLES: Souffle is a one-of-a-kind dessert that makes a dinner party special, when it is served puff and golden, straight from the oven.

LEMON SOUFFLE:

 

 

 

4 egg, separated                                              

1 ¾ cup milk

½ cup sugar                                                    

5 tbsp. flour

5 tbsp. lemon juice                                         

1 ½ tbsp. grated lemon rind

¼ tsp. salt                                                        

pinch of cream of tartar or salt

 

 

 

 

To prepare soufflé dish:  Make a 2-inch wide collar of well-buttered aluminum foil or wax paper and attach collar by scotch tape to an 8-inch ramekin or soufflé dish. This collar will support the rising soufflé during baking.

 

Preheat oven to 325 degrees F.

 

Beat egg yolks until thick and lemon coloured. Beat in milk, sugar, flour, lemon rind and juice and salt until the mixture is well combined.

 

In separate bowl, beat egg whites with the cream of tartar/salt until stiff. Stir one fourth of the whites into the milk and yolk mixture, and fold in the rest. Pour mixture into prepared soufflé dish. Put dish in a large baking pan. Pour enough boiling water around soufflé dish to come half way up the sides of the dish.

 

Bake 40 to 45 minutes until puffed and golden.  Serve right away.

 

If not to be served right away, allow it to cool on rack and chill it overnight. Garnish with toasted slivered almonds and a dollop of whipped cream to serve.