Soufflés have a reputation for being the divas of the culinary world. They are thought to be temperamental, prone to collapse, and requiring great skill to assemble. As writer Sam Gregory and I discussed in last year’s post: “A ‘Breath’ of Life“, soufflés are a simple dish of beaten egg white with a few sweet or savory flavorings thrown in. They are not complicated and I think they are fun to assemble. When placed in the hot oven all of those little bubbles in the beaten egg expand causing the soufflé to rise up over the top of the dish. And, au contraire, they will not collapse if one were to step heavily, or slam the oven door. Alas, they do lose some of their volume as they cool, but served warm, soufflés are a light and luscious dish appropriate as the main attraction, a side-dish, or dessert.
My Lemon Soufflé recipe came from Fine Cooking, my go-to cooking publication. I made Blood Orange Sauce (included in the attached recipe) to accompany the lemony soufflé and there’s enough sauce left over to drizzle over a little dish of vanilla ice cream or two. The lemon version was one of three recipes, chocolate, caramel, and lemon, in the original article. I’ve made all three and loved them all. You can search for the chocolate and caramel recipes on Fine Cooking’s website.