Cold Lemon Souffles With Wine Sauce

Chef’s Note

“This recipe appeared in the Sterling Collection which is a compilation of favorite recipes gleaned from a number of cookbooks produced by the Memphis Junior League chapter. This souffle, also, appeared in an anthology of best Junior League recipes in the country, so it’s a keeper for sure.    Note:  This souffle is chilled and held in place with a bit of gelatin, which means the hostess doesn’t have to rush the quivering creation to the table before it collapses.   Chill time not included.”








  • 1 (1/4 ounce) envelope unflavored gelatin
  • 14 cupcold water
  • 5 largeeggs, separated
  • 2 teaspoons grated lemon zest
  • 34 cup fresh juice (from about 5 lemons)
  • 1 12 cupsgranulated sugar, divided
  • 1 cupheavy cream
  • 12 cupgranulated sugar
  • 1 tablespooncornstarch
  • 12 cupwater
  • 1 teaspoon grated lemon zest
  • 3 tablespoons fresh juice, and more zest for topping (optional)
  • 2 tablespoonssalted butter
  • 12 cupdry white wine
  • Directions

  • Prepare the Souffles: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
  • Combine egg yolks, lemon zest, lemon juice, and 3⁄4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.
  • Combine egg whites and remaining 3⁄4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium  bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.
  • Beat cream with electric mixer on high speed until medium peaks form,  3 to 4 minutes.
  • Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide souffle mixture evenly among 8 (8-ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.
  • Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over  Souffles, and sprinkle with lemon zest, if desired.
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