Lemon soufflé in a steamer
Votes: 10
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Light and airy as clouds, these individual soufflé cakes are cooked in a steamer. To achieve the desired consistency, the dough is mixed in two stages: first, the yolks are mixed with flour and milk, then the whites are beaten separately with sugar and gently folded into the dough. This is what causes the soufflé to rise during steaming. Give the cakes a bright citrus flavor by pouring lemon juice into the dough. Adding milk infused with lemon zest, ginger, and lemongrass to the dough adds variety and interest to the lemon flavor. The soufflé can be served warm or chilled, garnished with fresh berries, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of milk
- 2 tsp finely grated lemon zest
- 5 cm fresh lemongrass, lightly beaten with the blunt side of a knife
- 1 teaspoon finely grated ginger
- 1/3 cup premium flour
- 1/4 cup + 2 tablespoons sugar
- A pinch of salt
- 2 large eggs at room temperature, whites separated from yolks
- 3 tablespoons freshly squeezed lemon juice
- Fresh berries for serving
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Cooking the dish according to the recipe:
- Grease four ramekins or 150ml baking dishes with butter and sprinkle with sugar, shaking off any excess. Place a large bamboo steamer (available at kitchenware stores or Asian grocery stores) over a pan of simmering water (steam should be visible when you remove the lid of the steamer, and the water should not touch the bottom).
- Heat the milk with lemon zest, lemongrass, and ginger to a gentle simmer. Simmer for 10 minutes, then remove from heat, strain, and cool to just above room temperature.
- In a small bowl, combine the flour, 1/4 cup sugar, and salt and set aside. In a separate bowl, whisk the egg yolks and lemon juice by hand until pale and foamy (not too thick). Stir in the milk, then sift the flour mixture over the top and fold it in.
- In another bowl, beat the egg whites until foamy, then add the remaining 2 tablespoons of sugar and continue beating with a raised whisk until soft peaks form. Using a whisk, fold the egg whites into the batter in two additions. Pour the batter into the prepared molds.
- Place the ramekins in a steamer and immediately cover with a lid. Steam the soufflé for about 25 minutes, making sure the water under the steamer doesn't boil vigorously, until the soufflé rises to the top of the ramekins.
- Serve the soufflés warm, straight from the steamer and in ramekins, or cool to room temperature and transfer them to a plate. Serve with fresh berries.
Author of the recipe - Anna Olson is a pastry chef and television host.
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