It’s hard to beat a chocolate soufflé, period. But when I found myself with bags of Meyer Lemons (compliments of my mom’s Meyer Lemon tree that seems to be on steroids), I wanted to explore a few ways to use the citrusy fruit. I came across a Martha Stewart recipe for a lemony soufflé pudding and adapted the recipe using Meyer lemons and raspberries. The Meyer Lemon and Raspberry soufflés were not only delicious but simple to make. I’ve never made a soufflé and was dubious when I saw Martha Stewart was the “recipe headliner,” as some of her ideas/crafts/recipes, well…let’s just say the word “easy” does not come to mind. The ingredients here are minimal and uncomplicated which means I can focus on the presentation which is my favorite element of cooking. A chocolate soufflé is still hard to beat but this version offers a light and elegant treat at the end of a meal and would be a great option during the holidays when rich foods are plenty and champagne is being uncorked at every turn.
1 teaspoon unsalted butter, for the soufflé cups
5 large eggs, separated
3/4 cup sugar
1 Tb freshly grated Meyer lemon zest
1/4 cup fresh Meyer lemon juice
1 package fresh organic raspberries
2 Tb powdered sugar
whipped cream for garnishing
fresh rosemary for garnish
6-7, 3.5 ounce soufflé cups (World Market has an in depth online selection at chipper prices)
Preheat the oven to 350 degrees. Using the teaspoon of butter, butter six to seven soufflé cups and set aside. Bring a medium pot of water to a boil.
While the water is boiling, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the Meyer lemon zest and juice.
Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each soufflé cup (filling each three-quarters full). Place each soufflé cup into the roasting pan and place the pan on a flat surface near the oven. Add two to three fresh raspberries to each soufflé cup by gently pushing them into the batter. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the soufflé cups. Slide the pan into the oven and bake for 20 to 25 minutes. Don’t overcook.
Remove the pan from the oven. Set the soufflé cups on a wire rack to cool. In the meantime, cover the bottom of a serving platter with Meyer lemon slices. To serve, set the soufflé cups on top of the Meyer lemon slices. Dust each soufflé cup with confectioners’ sugar and top with a dollop of whipped cream. Garnish the platter with fresh rosemary. Serve warm.