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Recipe

Lemon Soufflé with Rhubarb-Vanilla Compote

By Mary Sue Milliken From Moveable Feast Season 2, Ep.4
Scott Phillips

Yield: Yields 6 soufflés

This fluffy, light-as-air soufflé tastes like spring, with the brightness of lemon and rhubarb. The compote tastes best when it is served at room temperature. For more soufflé tips, check out our 12 Secrets to Soufflé Success.

Ingredients

For the rhubarb-vanilla compote

  • 1-1/2 cups white wine or Champagne
  • 1/3 cup granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 3 medium stalks rhubarb, cut into 1/2-inch dice (about 1-1/2 cups)
  • 1 tsp. fresh lemon juice; more to taste

For the soufflés

  • 1 oz. (2 Tbs.) unsalted butter, softened; more for the ramekins
  • 1/2 cup granulated sugar; more for the ramekins
  • 6 large egg yolks
  • 2-1/2 Tbs. all-purpose flour
  • 2 large lemons, grated to yield 2 Tbs. zest and squeezed to yield 1/3 cup juice
  • 1 cup whole milk
  • 8 large egg whites
  • Confectioners’ sugar

Preparation

Make the rhubarb-vanilla compote

  • In a 2-quart saucepan, bring the wine to a boil and reduce by half, about 7 minutes. Stir in the sugar and the vanilla bean and seeds. Reduce the heat to medium and cook until the syrup thickens slightly, about 2 minutes. Add the rhubarb and continue to cook, stirring frequently, until just tender, about 5 minutes. Remove from the heat and discard the vanilla bean. Cool slightly and then stir in the lemon juice, adding more if desired. Set aside.

Bake the soufflés

  • Position a rack in the center of the oven and heat the oven to 375°F. Butter six 6-oz. ramekins and coat well with granulated sugar; tap out any excess. Set aside in a cool place.
  • In a medium bowl, whisk the egg yolks, flour, lemon zest, and 1/4 cup of the sugar.
  • Bring the milk to a boil in a 1-quart saucepan. Slowly pour the milk into the yolk mixture, whisking constantly to prevent the yolks from scrambling. Return the mixture to the saucepan and whisk on medium-low heat until it thickens to a pudding, 1 to 2 minutes. Strain through a fine-mesh sieve into a large bowl and then stir in the butter and lemon juice.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, 1 minute. Gradually add the remaining 1/4 cup of sugar and beat until medium-firm peaks form, about 3 minutes.
  • Stir a third of the whites into the yolk mixture. Using a large silicone spatula, gently fold in the remaining whites until completely combined.
  • Fill each ramekin to the top, smoothing with the spatula. Run a finger around the inside edge to create a well between the batter and the rim. Put the ramekins on a baking sheet and bake until the soufflés rise at least an inch above the rim of the dish but are still a bit jiggly in the center, 15 to 18 minutes. Remove from the oven and dust lightly with confectioners’ sugar. Serve immediately, topped with the rhubarb compote.

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