• Tommy Centola

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.

Simple Syrup

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)

Simple Syrup

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.

Enjoy!!!

Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook

0 views

​© 2023 by AMBROSIA. Proudly created with Wix.com