LEMON CHEESECAKE SOUFFLES

WHEN LIFE HANDS YOU LEMONS YOU MAKE A DESSERT....I GUESS 💁🏻

There are lot of desserts out there best enjoyed in the summer time, but nothing’s better than a perfect citrusy treat — especially when it’s lemon-flavored! This soufflé's got the right combination of creamy sweetness and just that touch of tart that is irresistible. Making it even more so? Taking the name “Lemon Soufflé” to its farthest possibilities: Displaying it INSIDE a hollowed-out lemon. The result is delicious and delightful. 

The truth is, blueberry and lemon is one of those combos that ALWAYS makes sense. Especially in summer. And this lemon cheesecake soufflé, while delicious all on its own, is even better topped with fresh blueberries. Or raspberries. Or blackberries. Or ALL OF THE BERRIES.

Not only is this lemon soufflé delicious and impressive, but it’s also SO easy to make. Almost too easy. All you need is  a few ingredients and 30 minutes. Max. And voila….you have yourself a light, fluffy, lemony cheesecake soufflé  that really is the perfect summer treat.

 

INGREDIENTS

• 12 lemons

• 1 1/2 cups lemon juice

• 3/4 cup water, chilled

• 1 1/2 tablespoons gelatin

• 1 1/2 cups sugar

• 1 pinch salt

• 3 cups heavy cream, chilled

• Blueberries, to garnish

• Mint leaves, to garnish

INSTRUCTIONS

1. Using a melon baller and a paring knife, hollow out the lemons, reserving the insides in a large bowl.

2. Cut a small piece off the bottom of each hollowed lemon to allow it to sit flat, and place the lemons on a sheet tray.

3. Pour the reserved lemon slices and pith into a mesh strainer placed over a medium bowl. Press gently with a spatula to press the juice out of the lemon pieces.

4. To the lemon juice, add the chilled water and sprinkle the gelatin over the top. Allow to sit for a few minutes then transfer the mixture to a heavy-bottomed saucepan. Add the sugar and salt and cook over medium-low heat until the sugar is completely dissolved. Set aside and allow mixture to cool to room temperature.

5. In a medium bowl, whip heavy cream until it reaches soft peaks. Add the lemon juice mixture and use a hand mixer to combine. Transfer filling to a pastry bag, and pipe some into each hollowed out lemon.

6. Garnish with blueberries and mint, and enjoy.