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California Almonds

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Lemon and Almond Souffle

30 min
31 min
Easy
80
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This dessert with spongy texture is ideal to serve hot and its flavor with a touch of lemon will make a perfect combination with the texture of almonds. The souffle is a light dessert that is baked in the oven and the key ingredient to do it is the egg whites whipped until stiff. Go ahead and prepare this souffle recipe and surprise your family with a delicious and different dessert.
Learn more about California Almonds

Ingredients

6 servings
  • enough of butter to grease
  • enough of sugar to cover the mold
  • 4 egg yolks
  • 3 tablespoons of lemon juice
  • 3 tablespoons of sugar
  • 6 tablespoons of rice flour
  • 1 1/4 cups of whole milk tibia
  • 4 egg whites
  • 1/4 of tablespoon of salt
  • 3 tablespoons of sugar
  • 1/2 cup of almond
  • 2 tablespoons of lemon zest
  • enough of powder sugar to decorate
  • enough of almond to decorate
  • leaves of peppermint to decorate

Preparation

Grease the souffle molds with butter with the help of a brush and using vertical and ascending movements.
Cover the mold with sugar, make sure that the bottom and sides have enough candy, remove the excess. Reservation.
Preheat the oven to 190 ° C.
Mix the egg yolks with the lemon juice and sugar, beat with the help of a balloon until the color of the yolks begins to whiten; Add the rice flour and warm milk little by little and while stirring. Place the mixture in a pot over low heat, cook until the consistency becomes thick and moves continuously. Remove from heat, place in a bowl and let cool. Reservation.
Cut the almond into small pieces. Once the previous mixture has cooled, add the almonds and lemon zest in an envelope. Reservation.
Place the egg whites and salt in a bowl and with the help of a blender, beat until they have a whitish color; gradually add the sugar until the consistency becomes spongy and tips are made.
Add the egg whites to the almond mixture little by little and in an enveloping way to give enough air to the mixture. Then pour the dough into the greased souffle molds, remove the excess with the help of a spatula and unify the surface. Bake on a tray at 190 ° C for 25 minutes, or until golden brown and fluffy.
Serve hot, decorate with icing sugar, almonds and mint leaves.

PRESENTATION

Garnish with icing sugar, almonds and mint leaves.

TIPS

It is important that the clear ones remain firm; to achieve this, they must be at room temperature, so it will be easier to reach the "white tips" when assembling. Once assembled, add them directly to the mixture. All this will make your souffle have the perfect consistency.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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