Souffle Milanaise (Cold Lemon Souffle)

May 09, 2023May 9, 20230 15

Indulge in the refreshing taste of Souffle Milanaise (Cold Lemon Souffle)

by The Chefin Dessert

Prep

20 min

Cook

10 min

Ready In

150 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

375

Sugar

42g

Fat

16g

Souffle Milanaise or Cold Lemon Souffle is a traditional French dessert that has been loved by food enthusiasts for generations. The recipe dates back to the 1700s, when it was originally made as a hot dessert. Over time, cooks began to experiment with different methods to create a light and airy version that could be served cold. The result was this delicious, tangy treat that is still popular today!

Instructions

1.	Place the gelatine sheets in cold water for at least 10 minutes.
2.	Juice both lemons and set the juice aside.
3.	Beat egg yolks and sugar until thick and creamy.
4.	Heat up the lemon juice in a saucepan.
5.	Squeeze the excess water from the gelatine sheets and add it to the saucepan, stirring until dissolved.
6.	Pour the lemon mixture into the egg and sugar mixture and stir well.
7.	In a separate bowl, whisk the egg whites until stiff peaks form.
8.	Fold the egg whites into the lemon mixture.
9.	Whip up the cream and fold it into the lemon mixture.
10.	Pour the mixture into a mould of your choice and refrigerate for at least 2 hours before serving.

PROS

This cold lemon souffle is incredibly refreshing and perfect for a summer evening dessert.

The texture is light and airy, making it a delightful treat after a heavy meal.

CONS

The use of gelatin sheets might be off-putting for some vegetarians or vegans.

The preparation process of the dish might be time-consuming for some.

HEALTH & BENEFITS

Lemons are known for their high Vitamin C content, which is beneficial for skin health, digestion, and preventing diseases.
Moreover, this dessert contains a moderate amount of protein and several beneficial vitamins from egg, enhancing overall body health.

	1/2 ounce gelatin sheets
	2 lemons
	4 eggs , separated
	8 ounces caster sugar
	1/2 1/2 pint double cream or 1/2 pint non-fat non-dairy creamer