White Chocolate Soufflé
with Lemon Custard and Expresso Whipped Cream
Yield: 6 to 8 servings
Preparation: 55 minutes, plus baking, cooking, and cooling times
The promise of a soon-to-be-served soufflé generates excitement, and the unexpected nature of this one is bound to intrigue. The pleasing bite of espresso is the flavor undercurrent to this creamy, sweet-and-sour combination of white chocolate and lemon.
Lemon Custard Sauce
2 cups whole milk
1-1/2 tablespoons finely grated lemon zest
5 large egg yolks
1/4 cup granulated sugar
Espresso Whipped Cream
1/4 teaspoon instant espresso powder
2 teaspoons hot water
3/4 cup cold heavy cream
2 tablespoons confectioners' sugar
White Chocolate Soufflé
3 tablespoons unsalted butter
3-1/2 tablespoons all-purpose flour
Pinch of salt
3/4 cup whole milk
4 ounces white chocolate, finely chopped
5 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/3 cup granulated sugar
Make the lemon custard sauce
1. In a small saucepan set over medium heat, scald the milk. Remove the pan from the heat, stir in the lemon zest, and set aside for 15 minutes.
2. In a medium bowl, heat the egg yolks and sugar with a handheld electric mixer until thick and fluffy, 3 to 4 minutes. Gently stir in the warm milk. Return the mixture to the saucepan and cook over moderately low heat, stirring constantly, until the mixture reaches 160 degrees F on a thermometer and coats the hack of a spoon, about 5 minutes. Strain the custard through a fine sieve into a bowl. Let cool completely, then cover and refrigerate for at least 2 hours or up to 3 days.
Make the expresso whipped cream
1. In a medium bowl, stir together the espresso powder and water until blended. Pour in the heavy cream, add the sugar, and beat with an electric mixer until soft peaks form; do not overheat. Use immediately or cover and refrigerate for up to 3 hours, reheating if necessary.
Make the white chocolate soufflé
1. Preheat the oven to 375 degrees F. Tear off a piece of 12-inch-wide aluminum foil, long enough to fit around a 1-1/2-quart soufflé dish with 2 inches to spare. Fold the foil in half lengthwise and wrap it around the outside of the dish; be sure the foil extends 3 inches above the rim. Roll and pinch the two ends of the strip of foil together to connect them securely. Grease the dish and collar, and coat with a dusting of granulated sugar. Set aside on a baking sheet.
2. In a medium saucepan set over medium heat, melt the butter. Whisk in the flour and salt; stir constantly for 2 minutes to cook the starch. Gradually whisk in the milk, then bring to a boil, stirring often. Remove the pan from the heat, add the white chocolate, and whisk occasionally until smooth. Beat in the egg yolks and vanilla extract.
3. In a dry, grease-free 4-1/2-quart bowl of a heavy-duty electric mixer, using the whip attachment, whip the egg whites until frothy. Gradually sprinkle in the sugar while continuing to whip, until all the sugar is added; continue heating until stiff.
4. Gently whisk 1/4 of the whites into the yolk mixture until blended. Gently fold in the remaining whites just until no streaks remain. Scrape the batter into the prepared dish. Bake for about 35 minutes, until puffed and golden. Serve at once with lemon custard sauce and espresso whipped cream.
Recipes and Inspiration from
the Kitchens of Chocolatier Magazine
By Tish Boyle and Tim Moriarty
John Wiley & Sons, Inc., November 1999
Recipe reprinted by permission.
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This page created February 2000