April 30, 2018

When most people think of a soufflé, they envision an egg-based dish baked in the oven with care. However, soufflés can also be cooked on the stove, chilled and served cold. The overall result is similar as cold soufflés are also light and airy.

Cold Lemon Soufflés with Wine Sauce

We had a chilly Easter this year, but that didn’t stop my mom from making a chilled dessert. She chose Cold Lemon Soufflés with Wine Sauce by Southern Living because she wanted to use her vintage crystal dessert flutes for a special occasion.

We topped the lovely, lemon yellow soufflés with bright red raspberries for an extra pop of color. Fresh blueberries would also be a nice addition. This dreamy dessert is a little bit tart and very refreshing. It’s the perfect ending to a spring or summer meal.


—1 (1⁄4-oz) envelope unflavored gelatin

—1/4 cup cold water

—5 large eggs, separated

—2 teaspoons grated lemon zest plus 3⁄4 cup fresh juice (from about 5 lemons)

—1 1/2 cups granulated sugar, divided

—1 cup heavy cream

Wine Sauce:

—1/2 cup granulated sugar

—1 tablespoon cornstarch

—1/2 cup water

—1 teaspoon grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon) and more zest for topping

—2 tablespoons salted butter

—1/2 cup dry white wine

—Fresh raspberries, for garnish

To prepare the soufflés: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.

Combine egg yolks, lemon zest, lemon juice, and 3⁄4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.

Combine egg whites and remaining 3⁄4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium bowl and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.

Beat cream with electric mixer on high speed until medium peaks form, 3 to 4 minutes.

Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide soufflé mixture evenly among 8 (8-oz) ramekins or dessert glasses. Cover and chill 2 hours or overnight.

To prepare the wine sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle wine sauce over soufflés, and sprinkle with lemon zest and garnish with fresh raspberries.