Souffle Milanaise Cold Lemon Souffle
Delight your senses with the elegant and refreshing Soufflé Milanaise Cold Lemon Soufflé, a no-bake dessert that’s as light as air and irresistibly zesty. This chilled soufflé combines the bright citrus flavor of fresh lemon juice and aromatic zest with the silky richness of whipped cream and a cloud-like meringue. Stabilized with gelatin, it sets beautifully in individual ramekins or a show-stopping centerpiece soufflé dish, with a parchment paper collar ensuring its signature lofty appearance. Perfect for warm weather celebrations or as a sophisticated finale to any meal, this no-fuss dessert takes just 30 minutes of hands-on prep before chilling to perfection. Serve adorned with a delicate dusting of powdered sugar or paper-thin lemon slices for a dessert that’s gorgeous, refreshing, and effortlessly delightful. Keywords: cold lemon soufflé, no-bake citrus dessert, souffle milanaise recipe, light lemon dessert, chilled soufflé.
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Recipe Information
Ingredients
- 3 whole Lemons (zest and juice)
- 150 grams Granulated sugar
- 4 large Egg yolks
- 4 sheets Gelatin sheets
- 250 ml Whipping cream
- 4 large Egg whites
- 50 grams Powdered sugar
- 50 ml Water
Instructions
Begin by grating the zest of 3 lemons and squeezing their juice. Reserve both for later.
Soak the gelatin sheets in cold water for 5-10 minutes until softened.
In a heatproof bowl, whisk together the egg yolks, granulated sugar, and water. Place the bowl over a saucepan of simmering water (double boiler setup) and whisk continuously until the mixture thickens and becomes pale.
Remove the bowl from heat and mix in the lemon juice and zest. Squeeze the excess water out of the softened gelatin sheets and whisk them into the warm lemon mixture until fully dissolved. Set aside to cool to room temperature.
In a separate bowl, whip the cream until it forms soft peaks. Fold the whipped cream gently into the cooled lemon mixture.
In another clean bowl, whisk the egg whites until they form stiff peaks. Gradually add powdered sugar while whisking to stabilize the meringue.
Carefully fold the meringue into the lemon mixture, taking care to retain as much air as possible.
Prepare 6 ramekins or a large soufflé dish by wrapping parchment paper around the outside, extending 2 inches above the rim, and securing with string or tape. This will create a collar for the mixture to rise above the edge.
Pour the soufflé mixture into the prepared dish(es) and smooth the top. Chill in the refrigerator for at least 4 hours or until set.
Before serving, carefully remove the parchment collar. Garnish with a light dusting of powdered sugar or thin lemon slices, if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 204.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
