FRIZZANTE & LEMON SOUFFLE

The luscious and light sweentess of Heritage Estate Frizzante, matches beautifully with light, tart and citrussy Lemon Souffle.

Servings

6

Ready In:

45min

Calories:

610

Good For:

Dinner

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.