Soufflés have always been an expression of elegant entertaining, but this one is chilled and held in place with a bit of gelatin, which means the hostess doesn’t have to rush the quivering creation to the table before it collapses. A Sterling Collection is a compilation of favorite recipes gleaned from a number of cookbooks produced by the Memphis Junior League chapter. This soufflé also appeared in an anthology of best Junior League recipes in the country, so it’s a keeper for sure.
1 (1⁄4-oz.) envelope unflavored gelatin
1/4 cup cold water
5 large eggs, separated
2 teaspoons grated lemon zest plus 3⁄4 cup fresh juice (from about 5 lemons)
1 1/2 cups granulated sugar, divided
1 cup heavy cream
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup water
1 teaspoon grated lemon zest plus 3 Tbsp. fresh juice (from 1 lemon) and more zest for topping, optional
2 tablespoons salted butter
1/2 cup dry white wine
How to Make It
Prepare the Soufflés: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes.
Combine egg yolks, lemon zest, lemon juice, and 3⁄4 cup of the sugar in top of a double boiler over boiling water. Cook, stirring constantly, until lemon mixture is slightly thickened, 8 to 10 minutes. Remove pan from heat, and stir in gelatin until completely combined and smooth. Transfer mixture to a large bowl. Place bowl in an ice bath, and let stand, stirring occasionally until mixture has cooled, about 15 minutes. Thoroughly clean top of double boiler.
Combine egg whites and remaining 3⁄4 cup granulated sugar in top of double boiler over simmering water; cook, stirring constantly, until sugar dissolves and mixture is hot, 4 to 5 minutes. Transfer into a medium bowl, and beat with an electric mixer on high speed until medium peaks form, 7 to 8 minutes.
Beat cream with electric mixer on high speed until medium peaks form, 3 to 4 minutes.
Gently fold egg white mixture into yolk mixture. Gently fold whipped cream into egg mixture. Divide Soufflé mixture evenly among 8 (8-ounce) ramekins or dessert glasses. Cover and chill 2 hours or overnight.
Prepare the Wine Sauce: Whisk together sugar and cornstarch in a small saucepan. Stir in water, lemon zest, and lemon juice until smooth. Bring to a boil over medium-high; reduce heat to medium, and cook until thickened, about 3 minutes. Remove from heat, and stir in salted butter until melted and combined; stir in dry white wine. Cover and chill until ready to serve. Drizzle Wine Sauce over Soufflés, and sprinkle with lemon zest, if desired.