souffle anyone?

Lemon Souffle

Recipe By : Betty Crocker's Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup sugar
1 Cup water
3/4 Cup lemon juice (3 to 4 lemons)
1/4 Teaspoon salt
2 Envelopes unflavored gelatin
4 eggs -- separated
2 Teaspoons grated lemon peel
3/4 Cup sugar
2 Cups whipping (heavy) cream

Make a 4-inch band of triple-thickness aluminum foil 2 inches longer
than circumference of 6-cup souffle dish. Extend dish by securing
band around top edge. (A 2-quart round casserole can be used instead
of souffle dish and foil band.)
Mix 3/4 cup sugar, the water, lemon juice, salt and gelatin in
saucepan.
Beat egg yolks slightly; stir into gelatin mixture. Heat just to
boiling over medium heat, stirring constantly; remove from heat. Stir
in lemon peel. Place pan in bowl of ice and water, or refrigerate 20
to 30 minutes, stirring occasionally, just until mixture mounds
slightly when dropped from a spoon. If mixture becomes too thick,
place pan in bowl of hot water; stir constantly until mixture is of
proper consistency. Beat egg whites in large bowl until foamy. Beat
in 3/4 cup sugar, 1 tablespoon at a time; continue beating until
stiff and glossy. Do not underbeat. Fold gelatin mixture into egg
whites. Beat whipping cream in chilled medium bowl until stiff. Fold
whipped cream into egg white mixture. Carefully turn into souffle
dish. Refrigerate about 8 hours or until set.
Just before serving, remove foil band. Refrigerate any remaining
souffle.
12 SERVINGS; 260 CALORIES PER SERVING.

------------ Recipe Extracted from Meal-Master (tm) v6.14 ------------------

Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 t Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 T Butter
1 x Grated Parmesian, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish annd dust with Parmmesian
cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.


BREAD PUDDING SOUFFLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Puddings
Masterchefs Norleans
Pal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PUDDING-----
7 oz Bread, French, stale cut
-- into 1-inch cubes
3 lg Egg yolks
3 lg Eggs
1 3/4 c Sugar
4 1/2 tb Vanilla
1 t Cinnamon
1 t Nutmeg
1/2 c Butter, softened
4 c Milk, whole
1/2 c Raisins
-----SOUFFLE-----
6 lg Eggs, separated
1/2 c Sugar, granulated
2 1/2 c Bread Pudding
1/2 c Sugar, confectioner's
-----WHISKEY SAUCE-----
1 c Cream, heavy
1/2 c Sugar
1/4 c Bourbon

Bread Pudding:
ÿÿÿÿÿ

Preheat oven to 350 F.

Toast bread cubes in the oven for 12 to 15
minutes or until golden brown.

Place the toasted cubes of bread in an ungreased
13x9x2 inch pan.

In a large mixing bowl, beat the eggs and egg
yolks on medium speed until frothy.

Add sugar, vanilla, cinnamon, and nutmeg. Blend
well.

Add softened butter and blend, then mix in the
milk.

Sprinkle the raisins over the bread cubes and
pour the milk mixture over all. Allow the bread to
become thoroughly soaked.

Bake the soaked bread in the 350 F oven for 40
minutes.

Pudding should rise 2 to 3 times original height,
but once removed from the oven its size will
decreased, ending up slightly higher than the uncooked
pudding.

Cool slightly. Serve.

Souffle:
ÿÿÿ

Put the egg yolks and granulated sugar in the top
of a double boiler over very low heat. Whisk the
mixture until frothy and shiny.

In a large mixing bowl, whip the egg-and-sugar
mixture into the bread pudding until smooth.

Beat egg whites until frothy, add confectioner's
sugar and beat until the egg whites form stiff peaks.

Gently fold the egg whites into the bread pudding
mixture.

Preheat your oven to 375 F.

Butter and lightly sugar a 1 1/2 quart souffle
dish. Fill the dish only 3/4 full of souffle mixture
to allow for rising. Wipe clean the lip of the dish
and bake in the preheated oven for 35 to 40 minutes.

Serve immediately, topped with whiskey sauce.

Whiskey Sauce:
ÿÿÿÿÿ

Beat the cream until it's slightly thickened.

Add sugar and beat until thick.

Whisk in the bourbon and serve with the souffle.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gerhard Brill, Commander's Palace
Restaurant, New Orleans

mmmm, thanks Bob. I think I'll try the lemon one first.

You're welcome J_B.

Here's the link in case you want more recipes.

http://recipesource.com/

When you get to the home page just enter souffle in the box at the top left hand side and click on Go. There are 155 recipes (7 pages). Here's the first page as an example.


155 recipes found while searching for souffle in the entire archives.
View search results page: < 1 > 2 3 4 5 6 7

1. Eunice Kennedy Shriver's Chocolate Souffle
2. Practically No-Fat Chocolate Souffle Cake
3. Mt. Airy Chocolate Souffle Cake
4. Fallen Chocolate Souffle Cake
5. Chocolate Pudding Souffle Cake
6. Fallen Souffle Cake
7. Blueberry Lemon Souffle Pie
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10. Hot Pumpkin Praline Souffle W/Creme Anglaise
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18. Lemon Souffle'
19. Chilled Lemon Souffle
20. Frozen Mango And Strawberry Souffle
21. Cold Lemon Souffle- Micro Kitchen Companion
22. Chilled Lemon Souffle
23. Fruit Souffle Omelet
24. Daiquiri Souffle
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View search results page: < 1 > 2 3 4 5 6 7