There is something exciting about a souffle. The anticipation, the perfect timing, its delicate nature… I would even say there is something romantic about a souffle. Yes, I said it, romantic. Souffle for two is romantic.
This is a roux based souffle, which yields a super creamy interior, almost like a custard. This is the basic recipe I use always, but this time, I flavored it with limoncello and what else but meyer lemon curd. Oh yes, and some pistachio and meyer lemon shortbread cookies. It couldn’t be any other way.
It seems like souffle has been on everyone’s mind this week (as seen here, here, and here). Maybe Valentine’s Day being around the corner has something to do with it? I have to admit that I have never celebrated Valentine’s. (I’m sorry all you dreamers and romantics out there), but all these images might have influenced me a bit.
So can you share with me, does souffle speak of romance to you?
Meyer Lemon and Pistachio Shortbread
110 grams butter
30 grams powdered sugar
Zest of 1 large or 2 small meyer lemons
1 Tbs meyer lemon juice
140 grams flour
2 grams fine sea salt
30 grams pistachios, chopped
Cream the butter and powdered sugar until light. Add the zest and juice and mix. Add the flour and salt and mix until combined. Add the chopped pistachios and finish mixing.
Roll dough into a log that is about 2″ in diameter. Refrigerate the dough for 2 hours.
Cut the dough into disks that are about 1/4″-1/2″ thick. Bake at 350F for about 10 minutes or until lightly golden.
100 grams eggs
35 grams sugar
100 grams meyer lemon juice
Zest of 1 meyer lemon
10 grams butter, room temperature
In a bowl, whisk together the eggs, sugar, juice and zest. Cook this mixture in a double boiler until it thickens (84C).
Strain into a clean bowl and chill it over an ice bath until it is about body temperature. Add the room temperature butter and mix with a hand blender until an emulsion is form (it will turn a bit lighter in color). Refrigerate until ready to use.
Meyer Lemon Souffle
90 grams butter
110 grams bread flour
400 ml whole milk
4 egg yolks
4 egg whites
90 grams sugar
125 grams lemon curd
15 grams of limoncello
Butter, room temperature
In a medium saucepan, melt the butter. Add the bread flour and cook for about 2 minutes to make a roux. Add the hot milk and whisk It will thicken to a paste. Transfer this mixture to a clean bowl. Using a wooden spoon or spatula, continue mixing the roux base to cool it down slightly before we add the egg yolkd. When steam stops coming off but it is still warm, add the egg yolks one a time and mix.
In the meantime, start whipping the egg whites. When they are medium peaks, start adding the sugar slowly. Whip to stiff peaks.
Add the lemon curd and limoncello to the roux and egg yolk base. Fold in a third of the meringue to the base and mix to lighten it. Add the rest of the meringue and fold gently.
Brush inside of ramekins with room temperature butter and coat the sides with sugar. Fill the ramekins with souffle base almost to the top.
Bake at 400F for about 15 minutes depending on the size of the ramekin.