Lemon and Tequila Souffle

This dessert made from egg yolks and whipped egg whites has many preparation methods. However, we do not bake our souffle, but simply chill it, as we add gelatin to the ingredients. A refreshing and juicy dessert for hot summer days.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Lemon, fresh, without shell

  • 3 pieces Egg, fresh

  • 90 g Sugar, white

  • 4 teaspoon Gelatin powder, unsweetened

  • 3 spoons Alcohol, Vodka

  • 150 ml Sweet cream

Steps

  1. Wash the lemons and dry them thoroughly with a kitchen towel. Finely grate the zest of all three lemons. Cut two lemons in half and squeeze the juice from all four halves. Lightly grease the inside of the ramekins with a thin layer of oil.

  2. Pour a little water into a cup and heat it until it starts to boil. Place a bowl over the cup, add the egg yolks, sugar, and lemon zest. Mix everything with an electric mixer until you get a very thick mixture.

  3. Pour the tequila into a smaller bowl and sprinkle it with powdered gelatin. Mix well and let it sit for five minutes to allow the gelatin to swell. Place the bowl with gelatin over the cup of hot water and stir until the gelatin is completely dissolved. Remove the bowl and mix the lemon juice into the gelatin. Slowly mix the gelatin, lemon juice, and tequila mixture into the egg yolk mixture.

  4. Lightly whip the cream with an electric mixer and slowly mix it into the egg yolk mixture. Finally, fold in the whipped egg whites. Mix all the ingredients until you get a uniform mass, which you spoon into the prepared ramekins. Smooth and level the top of the mixture.

  5. Store the ramekins in the refrigerator for several hours until the mixture is completely set.

Nutrition Information (Per 100g)

  • Calories: 171.87 kcal
  • Fat: 3.46 g
    • Saturated Fat: 1.15 g
  • Carbohydrates: 19.61 g
    • Sugars: 17.69 g
  • Protein: 11.54 g
  • Fiber: 0.58 g

Advice

For decoration, whip the sweet cream and spread it on the souffle or use a lemon slice. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.