RSS Feed

Two Sisters Times Two, Serial #7 and Mini Lemon Soufflés

Posted on

Soufflés–whether for breakfast, lunch, dinner, or dessert–are an underutilized treat. I’m not sure why that is. Maybe it’s because they need to be prepared at the last minute and eaten promptly. But that’s true of many culinary favorites, from omelets to hamburgers; yet we don’t shy away from preparing them.

We think soufflés are the perfect dessert for Reading and Recipes! For one thing, they are fun to make; and we try to choose recipes that are as much fun to prepare as to eat. Secondly, you can make a small number, to indulge only yourself or yourself and a few lucky others. Finally, they provide immediate gratification, as in take them out of the oven and eat! A couple months ago, we snuck in a soufflé under the name Molten Chocolate Lava Cakes. It’s been one of our most popular desserts for 2015.

This week we’re offering Mini Lemon Soufflés. They are light and airy with the wonderfully enticing flavor and aroma of lemon (make your whole house smell nice!). They are also rich and satisfying. So don’t be afraid to give them a try, along with a side helping of Two Sisters Times Two, Serial #7.

And maybe you too will begin to wonder why we don’t make soufflés more often!

mini lemon souffleMini Lemon Soufflés

4 Tablespoons unsalted butter, room temperature

1 cup granulated sugar

zest from 1 lemon

3 eggs, at room temperature and separated

juice from 1 lemon (2-3 Tablespoons)

1 cup plain Greek yogurt

1/4 teaspoon vanilla extract

1/3 cup all-purpose flour

pinch of salt

lemon souffle

Preheat your oven to 350 degrees. Butter four 1-cup individual serving ramekins or a 1-quart dish.

Using a handheld mixer, beat the butter until light and fluffy. Add the sugar and lemon zest and cream ingredients together. Add the egg yolks, one at a time, to the creamed butter until well mixed. Add the lemon juice, Greek yogurt, and vanilla to the mixture and slowly stir ingredients together. Once ingredients are combined, stir in the flour and salt.

In a separate, clean bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the cake batter, ensuring that the batter is light and airy.

Divide the batter between the four prepared ramekins. Place the ramekins in a 9×13 dish and pour hot water up to 1 inch deep. Bake the cakes in a preheated oven for 35-40 minutes, or until the cakes are golden brown and the center is just set and puffed. Remove the cakes from the oven and the water bath; place the ramekins on a cooling rack for 15 minutes.

Serves cakes warm with a dusting of powdered sugar and fruit on the side.

Serves 4.

mini lemon souffles

{Adapted from Two Peas and Their Pod}

Click below to listen to or read Serial #7 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #7, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #7, text © Jeffrey Anderson


About Elaine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: