While it’s clear that we love chocolatey treats, sometimes we’re struck by the desire for a light, fresh dessert. What better way to celebrate the coming of spring than a delightful citrusy souffle? Bright, tart, and sweet, it’s like eating a bite of spring!
– citrus fruit of your choice (4 lemons, 2 oranges, or 2 grapefruits)
– ¼ cup of the juice from each citrus fruit
– 3 large eggs
– 2 tb all purpose flour
– ½ cup sugar
– ½ tsp vanilla extract
– confectioner’s sugar for dusting
First, start off by preheating the oven to 350 degrees F.
Prepare your fruit by cutting off stems (if any) and squeezing juice from the pulp. Then, remove the pulp from the rind. If you need tips on how to remove the pulp, look here.
Next, separate the yolks from the whites. In a heatproof bowl, combine the egg yolk, flour, ¼ cup sugar, vanilla and citrus juice and mix with an electric mixer. Mix for about 4 minutes, or until the concoction is a pale yellow. In a double boiler, heat the yolk mixture gently while constantly mixing. After about 10 minutes, the mixture should be very thick. Remove from heat and beat again until cool, which is about another 10 minutes. Transfer to a medium bowl.
Now it’s time to make the meringue. Put the egg whites and the rest of the sugar in a heat proof bowl. In the double boiler, gently heat the egg white mixture for a few minutes until the sugar is dissolved. Remove from heat and beat at highest speed with a mixer until stiff peaks form, which should only take a few minutes. Then, put a third of the meringue into the yolk mixture and gently mix until combined. Finally, fold in the rest of the meringue.
Fill your rind cups to slightly below the rim. Put your cups in a muffin tin to ensure that it stays upright. Bake in the oven for about 15 minutes, or until the tops are slightly brown and the souffles have risen.
Congratulations, you’ve just made your own souffle!
What other traditionally complicated desserts would you like us to hack? Let us know in the comments below!