FRIZZANTE & LEMON SOUFFLE
The luscious and light sweentess of Heritage Estate Frizzante, matches beautifully with light, tart and citrussy Lemon Souffle.
About this Recipe
The Lemon Souffles can be prepared through to the mixture of step 4 and then placed in the fridge for up to 3 hours so that the rest of the dinner can be prepared.
Serving Idea: Possibly add a warm honey and nutmeg sauce.
Heritage Estate Frizzante is a light, sharp and luscious summer drink, with just 6% alcohol.
- 2 Tablespoons Room temperature, unsalted butter, plus more for dishes.
- 8 large egg yokes, plus 10 large egg whites at room temperature
- 2 Tablespoons all-purpose flour
- 1/2 Cup Granulated Sugar, plus more for dishes
- 1/4 Cup, plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons grated lemon zest
- 1 Cup whole milk
- Garnish with icing sugar
Preheat oven to 376 degrees. Butter six 12-oz souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest and 2 tablespoons of granulated sugar.
Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a custard, for 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
Beat whites until foamy. Gradually add remaining 1/5 cup granulated sugar and 2 tablespoons of lemon juice, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
Fill each souffle dish to the top and smooth off. Run your thumb around edges to remove batter from the rims. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with icing sugar & serve immediately, before souffles loose their height.
HOW TO COOK
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