Light and airy like clouds, portioned souffle cakes, cooked in a double boiler. To get the souffle you need consistency, knead the dough in two stages: first the yolks mixed with flour and milk, and then whisk separately the whites with sugar and gently mix in the dough. Due to this souffle and rises when steaming. Give the cakes a bright citrus taste, pouring lemon juice into the dough. And milk added to the dough, infused with lemon zest, ginger and lemongrass, diversifies lemon flavor and make it more interesting. Souffle can be served as warm and chilled, garnish it with fresh berries and наслаждайтесь. 
Time: 1 hour. 15 minutes. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 0.5 tbsp. milk
- 2 tsp finely grated lemon zest
- 5 cm. Of fresh lemongrass, slightly beaten off with a blunt side the knife
- 1 tsp finely grated ginger
- 1/3 Art. premium flour
- 1/4 Art. + 2 tbsp. l Sahara
- A pinch of salt
- 2 large eggs at room temperature, separate the proteins from yolks
- 3 tbsp. l freshly squeezed lemon juice
- Fresh berries for serving
Recipes with similar ingredients: premium flour, eggs, milk, lemon grass, ground ginger, lemon juice
Recipe preparation:
- Oil four ramekin or baking tins volume of 150 ml. and sprinkle with sugar, shaking off excess. Set a large bamboo double boiler (sold in cookware stores or in Asian grocery stores) over a slow boiling pan water (steam should be visible when removing the cover of the double boiler, and water should not touch its bottom).
- Heat milk with lemon zest, lemongrass and ginger until low boil. Cook for 10 minutes, then remove from heat, strain and cool to a temperature slightly above room temperature.
- In a small bowl, mix the flour, 1/4 tbsp. sugar and salt and set aside. Whisk in a separate bowl with a whisk egg yolks and lemon juice to a pale foamy mass (not increased in volume). Stir in the milk, then sift on top flour mixture and mix it.
- In another bowl, whisk the squirrels until foam, then add the remaining 2 tbsp. l sugar and continue to beat until soft peaks on the raised whisk. Using a whisk, mix the proteins into the dough in two passes. Pour the dough into prepared molds.
- Place the ramekins in a double boiler and immediately cover. Cook steamed souffle for about 25 minutes, making sure that the water under the steam cooker did not boil much until the souffle rises to the top Ramekins.
- Serve the souffle warm, straight from the double boiler and in the ramekin, or cooled to room temperature, laying them on a plate. Serve with fresh berries.
