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Lemony Chocolate Flecked Soufflés
Recipe type: Dessert
Serves: 6
Ingredients
- Soufflés
- 1 cup non-dairy whipping cream
- 4 teaspoons lemon zest
- ½ cup sugar
- 1 tablespoon potato starch
- 3 tablespoons fresh lemon juice
- 3 large egg yolks
- 1 tablespoon lemon jam, optional
- 6 egg whites
- 4 ounces, semisweet chocolate, coarsely chopped
- Vanilla Cream
- 2 egg yolks
- ½ cup sugar
- 1 cup non-dairy whipping cream
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Grease six 10-ounce soufflé dishes or large ramekins and place them on a baking sheet.
- Make the soufflés: In a small saucepan, bring the cream and lemon zest to a simmer. Remove from heat, cover and let steep for 15 minutes.
- In a small bowl, whisk together ¼ cup sugar and the potato starch. Whisk in lemon juice and egg yolks until smooth. Whisk constantly, add the hot cream to the egg yolk mixture. Pour into saucepan and heat, whisking constantly, until thickened but do not boil. Transfer lemon cream to a large bowl and cool. Stir in lemon jam, if using.
- In an electric mixer, beat egg whites until foamy. Slowly beat in ¼ cup sugar until soft peaks form. Fold ⅓ of egg whites into cooled cream to lighten. Then fold in remaining egg whites and chocolate.
- Divide mixture into prepared soufflé dishes. Place the baking sheet in the oven and bake 18 – 20 minutes, or until puffed and golden brown on top.
- Make the vanilla cream: In a small bowl, whisk the yolks and sugar together. In a small saucepan, bring cream to a simmer. Whisking constantly beat the hot cream into yolk mixture. Transfer custard to saucepan and cook over low heat, stirring constantly, until custard coats the back of a spoon. Remove from heat and stir in vanilla. Serve cream with soufflés.
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