SHF 43: Chilled lemon soufflé

Our wonderful Tartelette made an astonishing discovery prior to declaring this month's Sugar High Friday Theme: it's been three years since citrus was on our sweet menu.

THREE years? That can't be right...but I know it is.

I remember reading somewhere that there are two types of people out there: those who like chocolate and those who like lemon (or citrus). I must admit that until this past summer, I would have put myself in the former group--automatically drawn to the dark, rich and sometimes spicy depths of chocolate. Now I seem to have lost my chocolate tooth--maybe it's with my sweet tooth as that's been MIA for more than nine months now--and I lean more towards citrus--lime, tangerine and lemon.

I think what draws me now to their flavours is what I think of as exactly opposite to why I like(d) chocolatey desserts--They are sweet, tart and their acidic nature makes them refreshing.

So, what to do? I originally wanted to do a lemon-lime ice cream, but my little freezer is so over committed with bargain chicken and ground beef, bags of veggies and rainy-day cooking, I couldn't fit the ice cream maker's in for chilling.

The answer came in an email. About 10 days ago the good people at America's Test Kitchen must have been reading my mind when they sent out their enewsletter, because it included a link to their chilled lemon soufflé.

Well...it was kind of like ice cream...and the quantity was reasonable (the recipe states enough for two).

It's very simple to make and really doesn't take much time at all--make a custard, add lemon juice and zest, fold in sweetened whipped egg whites and whipped cream and chill. The primrose treat was creamy and refreshing. I could easily see it served with fresh blueberries or raspberries, when they come into season.






To read the lovely goodness others contributed, please visit Tartelette's round-up.

cheers!
jasmine