Lemon Cointreau Souffle

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sake, shochu and sushi



Here is another kind of Souffle, sweet this time!
It is easier than it sounds! You might have to keep the kids off it, though (LOL)

Ingredients (for 4 people):
Almond powder: 50g
Sugar: 100g (+ 30g for coating inside of molds)
Flour: 50g
Milk: 250cc
Butter: 50g (+ 20g for coating inside of molds)
Cointreau (or orange liqueur)
Eggs: 4
Lemon (clean!): 1
Glazing sugar


Coat insides of molds of 4 small souffle molds with butter and then sugar.
Preheat the oven at 6 (180 degrees Celsius).
Grate the lemon skin and press out the juice. Put aside.
Separate egg yolks from whites.
In a saucepan, on a small fire, melt butter, mix on flour and cook, stirring gently all the time for 2 minutes, making sure the colour does not change.
Add milk and mix on a stronger fire until thick.
Take off fire. Add sugar, almond powder, grated lemon skin, lemon juice and Cointreau and the the egg yolks one by one and mix well.
Beat the whites with a pinch of salt until very firm. Fold the whites in the mixture delicately. Pour mixture inside molds up to their rims.
Cook for 20 minutes.
Take out of the oven, sprinkle with glazing sugar and serve at once.

5 thoughts on “Lemon Cointreau Souffle”

  1. Hello Robert – The souffle looks delicious!

    I was wondering if you have posts on any Japanese kitchen equipment, gadgets, utensils, crockery, cutlery etc. We are running a blog event called the Kitchen Treasure Hunt, and are looking for informative writeups / snaps on traditional items.

    Wanted to invite you to participate…will be really interested in what you may have to share!

    BTW – We received some ‘awards’ recently, and wanted to pass them onto you! 🙂



  2. Hi Robert,

    Wow, you bake nice souffle 🙂 I did it once and it didn’t turn out nice haha it sinks at the center after taking it out of the oven. I am not good at making souffle much as I love to eat it 🙂



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