Lemon Soufflés

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Lemon Soufflés
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Difficulty:
advanced
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
Ingredients
softened Butter (for the molds)
fine Sugar (for molds)
2
75 grams
100 grams
4 centiliters
1 tablespoon
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 200°C (approximately 375°F). Butter 4 small soufflé dishes carefully and sprinkle with sugar.

2.

Separate the eggs and beat the yolks with 50 grams (approximately 2 tablespoons) of sugar until light and creamy. Pass the well-drained quark through a sieve and stir with the Limoncello into the egg yolk mixture. Beat the egg whites until stiff, gradually sprinkle in the remaining sugar. Fold 1/3 of the egg whites into the egg yolk mixture, sift the flour over the top and fold together, followed by the rest of the egg whites.

3.

Fill the ramekins 3/4 full with the batter.

4.

Bake the soufflés in the preheated oven for 10-15 minutes. Dust with powdered sugar and serve immediately.