Lemon curd-based souffle

Ingredients

Lemon Curd

2 lemons : 2pc
120 grams (4.23 ounces) sugar
200 grams (7.05 ounces) egg whites

Meringue

300 grams (10.58 ounces) sugar
90 grams (3.17 ounces) liquid glucose
230 grams (8.11 ounces) water
8 grams (0.28 ounces) agar
100 grams (3.53 ounces) egg whites at room temperature
1 gram (0.035 ounces) lemon acid

Equipment

Mixing Bowls
Use a variety of sizes; always go for glass or metal bowls to ensure no greasy residue interferes with your meringue.
Electric Mixer
A stand mixer is best for achieving stiff peaks, but a hand mixer will work fine too. Just make sure it's powerful enough.
Candy Thermometer
Essential for getting your sugar syrup to the right temperature. Consistency is key in making perfect soufflé.
Whisk
Handy for combining ingredients; make sure it's clean and dry before beating egg whites.
Rubber Spatula
Great for folding in egg whites without deflating them. Silicone ones tend to be most effective.
Soufflé Dish
A classic choice, but ramekins work just as well. Make sure they're greased to ensure a smooth release.
Kettle or Saucepan
For preparing the agar-agar mixture; always maintain medium heat to avoid scorching.

Instructions

Step 1

Step 1: Mix water with agar-agar and heat to 85°C (185°F) over medium heat until it reaches a gel-like consistency. Stir occasionally to prevent the agar-agar from settling at the bottom.

Step 2

Step 2: Add sugar and liquid glucose to the mixture, stirring until the sugar is completely dissolved. Continue heating and bring the syrup to a boil at 110°C (230°F).

Step 3

Step 3: In a separate bowl, add 1 gram (0.05 ounces) of lemon acid to 100 grams (3.55 ounces) of egg whites.

Step 4

Step 4: When the syrup reaches 106°C (220°F), start whisking the egg whites at low speed, and gradually increase the speed. For best results, use a stand mixer with a whisk attachment.

Step 5

Step 5: Continue to whisk the egg whites until medium peaks form (often referred to as 'bird beak' consistency).

Step 6

Step 6: Once the syrup reaches 110°C (230°F), slowly drizzle it into the whisked egg whites while continuing to whisk. Whisk until the mixture becomes dense and airy, which should take approximately 1.5-2 minutes.

Step 7

Step 7: Add the prepared lemon curd into the meringue mixture and whisk until well combined.

Step 8

Step 8: Pour the combined mixture into a mold. For a professional look, use silicone molds for easy release.

Servings

Serving this lemon souffle is a delightful experience in itself. Depending on the occasion and your mood, there are numerous ways to elevate this already incredible dessert! 🌟

**For a touch of sophistication:** Place your soufflé on a classic white plate and dust with powdered sugar. Add a few fresh berries and a sprig of mint for a dash of color that screams elegance.

**Casual Gathering:** Serve in individual ramekins with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Don't forget to add a thin lemon slice for that extra pop! 🍋

**Spring Picnic:** Pair it with a refreshing glass of lemonade or a citrusy cocktail. Hand each guest their own ramekin using colorful napkins for a festive touch. 🧺🍸

Variations

Gluten-Free Version:

Good news, this souffle is naturally gluten-free since it doesn't include any flour! 🎉

Vegan Version:

Replace egg whites with aquafaba (the liquid from canned chickpeas). Use an equal amount of aquafaba in place of the egg whites.
For the lemon curd, substitute with a vegan lemon curd that uses coconut milk and cornstarch.
Ensure the agar-agar is vegan-certified. 🍋🌿

Faq

Why did my soufflé collapse?
This usually happens if the egg whites weren't beaten enough or if the souffle was not cooked at the right temperature.
How do I know when my meringue is ready?
Look for medium peaks, meaning the peak will curl over when you lift the whisk.
Can I prepare the lemon curd in advance?
Absolutely, the lemon curd can be made a day in advance and refrigerated until ready to use.
What's the best way to fold in the meringue without deflating it?
Use a rubber spatula and gently fold in the meringue in a sweeping motion, ensuring you do not over-mix.
Can I use another citrus fruit besides lemon?
Yes, you can use lime or orange to create different flavor profiles. Adjust the sugar to balance out the acidity.
Can I make this dessert without a candy thermometer?
While a candy thermometer ensures accuracy, you can also test the syrup by dripping it into cold water; it should form a soft, pliable ball.