Make Ahead Tips
You can make the compote up to 3 days ahead and refrigerate in an airtight container.
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding.
You can prepare the soufflés to this point up to 2 hours ahead and refrigerate until ready to bake.
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I have made these twice, and the flavor is wonderful. I have had the same problem as a previous reviewer that mine fall after coming out of the oven. I'm wondering if I don't whip the egg whites long enough? I am perplexed by the reviewer that said they are too light and she prefers a rich dessert. Then don't make a souffle!
Beautiful, delicious, and really easy to make, these compote-topped souffles combine light, tart lemon with sweet sauce. The contrasts in taste, texture, and appearance are fabulous. I made these for a dinner party with friends, served them warm, and we were all delighted. The accompanying video was most helpful: clear, methodical, and visually appealing. Great presenter. Thanks for the recipe; it's a keeper!
Followed the recipe well, they rose well but also fell after coming out of the oven. My personal bias is that they are too light, and I like rich desserts not light ones. Texture is very good.
Followed the recipe pretty closely except my ramekins are larger, or didn't make 8. Nice lemon flavor - not overpowering and not too sweet. It was great having them made ahead and then baking while we had the main course.
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