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Saturday, 2 June 2012

Food for Thought: Lemon and White Chocolate souffle

It is a well-known fact that in order to maintain proper functioning, the brain needs a healthy food supply...which is why I think baking/ cooking is the most EXCELLENT excuse for a study break!
A girl needs to refuel, right? Anyway, here is the recipe for the lemon and white chocolate souffle that I was baking at Sal's apartment during my gummy craze :

Courtesy of one of my favorite blogsites, Tartlette, the recipe is simple, sophisticated, and utterly delicious. Whether you are looking for a beautiful dessert for a special occasion, or just a sublime treat shared between friends on a summer day; this recipe is sure to impress all eyes and taste buds involved. Enjoy! I know Sal and I definitely did ;-)

White Chocolate and Lemon Souffle
Serves 6-8 depending on the size of the ramekins and how much of it you eat before you stick it in the oven ;)

3 tbsp unsalted butter
1/4 cup all-purpose flour
pinch of salt
3/4 cup whole milk
2 tbsp Meyer lemon juice
2tbsp Meyer lemon zest
6 oz white chocolate, finely chopped
5 large eggs, separated, at room temperature
1tsp vanilla extract
2tbsp melted butter (for the ramekins)
1/4 cup granulated sugar, plus extra for the ramekins

Prepare your ramekins by brushing them with butter, making sure you keep your strokes vertical (It will help the souffles to rise) Dust with sugar, and give the ramekins a turn, so that all sides are coated; then shake off the excess. Refrigerate until ready to use. 
Preheat oven to 350 degrees F.
In a saucepan, set over medium high heat, melt the butter. Add the flour and salt, and stir for a few minutes to cok the starch. Gradually add in the milk and whisk often while you bring the mixture to a boil. Remove from the heat and add the lemon juice, zest, and white chocolate. Whisk until the chocolate is completely dissolved and the mixture is smooth. Whisk in the egg yolks. 
In a mixer fitted with the whisk attachment, whip the egg whites until foamy. Gradually add the sugar and continue to whip until the eggs are stiff! Fold a little of that meringue into the white chocolate mixture to lighten it up and then fold the remaining egg whites until both are completely blended, making sure to leave as much air as possible. Divide the batter among the prepared ramekins and bake for 35 minutes until golden and puffy. Serve at once!

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