Thursday, April 22, 2010

Individual Citrus Souffles

A pretty fancy dessert for a Thursday night. A show stopper and relatively easy to make, the individual souffles, are heavenly light. Mine are made with fresh squeezed lemon juice. Any citrus juice will work. Think tangerine, grapefruit, or just simple orange juice and you have it.... sweet and tangy!

For years I have managed to squeak by with a simple juicer and a strainer. No pulp please in this dish.

Fold the egg whites in ever so gently.

A professional photographer I am not. The colors are not real true in this photo. Think Creamsicle...this has just the right amount of orange flavor in it. Next time I might substitute Cherry Jello for a Thanksgiving dish!



2 tablespoons white sugar (to coat the cup)
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup fresh squeezed citrus juice ( no pulp)
1/3 cup water
4 large egg whites
1/4 teaspoon cream of tartar


Preheat oven to 350 degrees.

In a small saucepan, stir the 1/2 cup of sugar together with cornstarch. Gradually stir in the citrus juice and water that has been combined. Cook over low/ medium heat, stir constantly until the mixture is boiling and thickened. Transfer to a mixing bowl to cool to room temperature.

Meanwhile spray six 1-cup souffles dishes with cooking spray. Coat with the 2 tablespoons of sugar divided evenly among the cups.
Beat egg whites with cream of tartar until stiff. Fold egg whites into cooled lemon base.
Gently spoon into each prepared cup and level.
Place cups in a roasting pan and fill  the pan with hot water to come half way up the outside of the cups. (Bain Marie)
Bake 20 minutes. Dive in immediately.

Think...marshmallowy kinda meringue like angelfood cake with lemon pie tossed together.

Impressive but Easy!
For you readers who are concerned about cutting back on fattening desserts this should meet those needs.

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