Monégasque Lemon Soufflé

Ingredients

In Monégasque cuisine, the Lemon Soufflé retains the classic French technique but incorporates local ingredients and flavors. The Monégasque version may use lemons grown in the region, which have a slightly different flavor profile compared to French lemons. Additionally, the Monégasque Lemon Soufflé may have a touch of local citrus liqueur to enhance the aroma and add a subtle depth of flavor. We alse have the original recipe for Soufflé au citron, so you can check it out.

• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• Zest of 2 lemons Zest of 2 lemons
• Juice of 3 lemons Juice of 3 lemons
• 2 tablespoons Monégasque citrus liqueur (optional) 2 tablespoons Monégasque citrus liqueur (optional)
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 30g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Butter and sugar the ramekins, tapping out any excess sugar.
2. 2.
   In a mixing bowl, whisk together the egg yolks, granulated sugar, lemon zest, lemon juice, and Monégasque citrus liqueur (if using) until well combined.
3. 3.
   In a separate saucepan, heat the milk over medium heat until it begins to steam. Gradually whisk in the flour until smooth.
4. 4.
   Slowly pour the milk mixture into the egg yolk mixture, whisking constantly.
5. 5.
   In a clean, dry bowl, beat the egg whites and salt until stiff peaks form.
6. 6.
   Gently fold the egg whites into the lemon mixture until fully incorporated.
7. 7.
   Divide the mixture evenly among the prepared ramekins, filling them almost to the top.
8. 8.
   Bake for 15-18 minutes, or until the soufflés have risen and turned golden brown on top.
9. 9.
   Remove from the oven and dust with powdered sugar.
10. 10.
    Serve immediately to enjoy the soufflés at their peak.

Treat your ingredients with care...

• Lemons — Choose ripe, juicy lemons for the best flavor. Roll them gently on the countertop before juicing to maximize the juice yield.
• Monégasque citrus liqueur — If you prefer a non-alcoholic version, you can omit the liqueur or replace it with a small amount of lemon extract for a similar flavor.

Tips & Tricks

• Be gentle when folding the egg whites into the lemon mixture to maintain the soufflé's airy texture.
• Serve the soufflés immediately after baking, as they tend to deflate quickly.
• Dust the soufflés with powdered sugar just before serving for an elegant touch.
• For added flavor, garnish with a twist of lemon zest or a dollop of whipped cream.
• Experiment with different citrus fruits, such as oranges or grapefruits, for a variation on the classic Monégasque Lemon Soufflé.

Serving advice

Serve the Monégasque Lemon Soufflé as a light and refreshing dessert after a Monégasque-inspired meal. Pair it with a cup of freshly brewed herbal tea or a glass of chilled Monégasque white wine for a delightful combination.

Presentation advice

Present the Monégasque Lemon Soufflé in individual ramekins, allowing the golden-brown tops to peek through. Dust the soufflés with powdered sugar and garnish with a twist of lemon zest for an elegant and inviting presentation.