Cold Lemon Soufflé (Soufflé Milanaise)

Servings: 4 people
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Cold Lemon Soufflé or the delicate Soufflé Milanaise is an age-old recipe of mine that is always high in demand. A light and airy, melt-in-the-mouth dessert that is easy to make at home.

Ingredients

  • 2 tsp gelatine
  • 2 eggs
  • 1 cup powdered sugar
  • 1 cup cream
  • 2 tbsp lemon juice
  • 1/2 tsp lemon zest

Instructions

  • To begin, soak gelatin in 6 tbsp of water. Mix well and keep aside.
  • Separate the egg yolks from the egg whites. To prepare the custard, gently whisk eggs yolks in a bowl. Add in the powdered sugar and mix.
  • Move it to a double boiler and continue to whisk until the eggs are cooked. If you don’t have a double boiler, fill a saucepan with water about a few inches and place another bowl on top. Keep the heat at the lowest. The bowl should not touch the water.
  • Once the eggs are cooked, add in the lemon zest and lemon juice. Continue to cook making sure the eggs do not curdle. Once the custard is ready, it should coat the back of the spoon.
  • Finally, add in the gelatine and cook for another minute or two.
  • Move the bowl onto another large bowl filled with ice. Keep stirring occasionally until the custard cools down completely.
  • In the meantime, gently whip the cream.
  • Whisk the egg whites until they are stiff and form soft peaks.
  • To prepare the souffle, take the cooled-down custard in a large bowl. Add in the whipped cream and mix gently.
  • Finally, add in the egg whites and fold them in gently until well incorporated. Do not overfold or the mixture will be runny.
  • Spoon the mixture into serving bowls and refrigerate for 3-4 hours until set. Preferably overnight.
  • The Cold Lemon Souffle is ready to serve. Top it with a garnish of your choice.

Video

Notes

  • If you prefer, you can use agar-agar instead of gelatine for this recipe.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration.


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Cold Lemon Soufflé (Soufflé Milanaise)