Lemon, Orange or Grand Marnier Souffle

Tonight, looking through some of my earlier unpublished post, I realized I had never posted this recipe.  It is for variations of Mark Bittman's fool proof chocolate souffle which I posted last year. Now, I pride myself on being willing and able to tackle almost anything in the kitchen, but when it comes to bread and souffles, I have to admit I'm a little skittish.  Luckly, I have a mother and a daughter who love me enough to act as guinea pigs and on those occasions, I have been mostly successful.  BUT, when it comes to making them for company I turn into a jellyfish.

I made the chocolate souffle last year for a dear friend from Geneva who was very impressed, or so he told me.  He used to work for me and is a darling man, and maybe he was just been gracious for old times sakes. But I don't think so,  I was kind of proud of it myself too!  I haven't had another willing young man over for another go at it, but I am sharing this with you because it is the exact same recipe except with different flavorings.  I am partial to the lemon souffle, particularly at this time of the year, so that is the one I would tackle next...maybe with meyer lemons??? I have in mind to try an apricot souffle next, as soon as they are in season.

If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.

Yield 4 to 6 servings

Time About 45 minutes


Ingredients

About 1 teaspoon unsalted butter for the dish

1 cup sugar, plus some for the dish

6 eggs, separated

1 tablespoon minced or grated lemon or orange zest

1/4 cup freshly squeezed lemon or orange juice or Grand Marnier or other orange-flavored liqueur*

Pinch salt

Powdered sugar (optional)

Method

1. Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.

2. Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar,* until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Sprinkle with powdered sugar. Serve immediately.


*add 1 TB zest to egg whites