I thought all day about having a go at Jenn, Kamran and other friends’ sweet tooth and I came with that old sweet souffle recipe of mine:
Lemon and Cointreau Souffle!
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)
-Butter: 50g (+ 20g for coating inside of molds)
-Cointreau (or orange liqueur): a quarter of a cup/50 ml (more is no problem!)
-Lemon (clean!): 1
-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 last 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 with a soft spatula.
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.
The next dessert will be the recipe for the basic Cheese Cake, Japanese-style!