Lemon Souffle from Versailles
Updated: Jan 3
With the summer heat beating down on us, here is a great way to end your meal. This cool dessert was created by Gunter Preuss at Versailles. I love a good lemon dessert and this one does not disappoint.
1 pound Granulated Sugar
1 cup Water (heated)
7 Egg Yolks (from large eggs)
Juice and Rind of 4 Lemons
1/2 cup Tequila
1/2 cup White Wine
3 cups Whipping Cream (whipped)
Combine sugar and water in sauce pan and heat until sugar is dissolved. Remove from heat. Use this syrup in the next step.
In top of double boiler, over simmering water, combine egg yolks, juice and rind of lemons, tequila, white wine, and simple syrup. Whip until mixture reached a smooth, heavy consistancy, approximately fifteen miuntes.remove from heat and cool in refriegrator, fifteen-twenty minutes. Remove from refrigerator and fold in whipped cream. Freeze until firm, approximately three to four hours.
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