Citrus Souffle


60 min

Citrus Souffle

Citrus Souffle Photo 1


60 min


6 persons




5.00 rating-star (2)


Author: Victoria Bailey

We suggest you a recipe that will surely find a way to the heart of every candy man. Today we will describe how to cook the most delicate weightless delicacy - citrus soufflé. And we won't cook the usual souffle, but with the addition of grapefruit juice.


  • grapefruit juice : 100 ml
  • butter : 50 g
  • sugar powder : 70 g
  • lemon zest : 1 Tbsp
  • milk : 250 ml
  • egg : 3 piece
  • wheat flour : 50 g

Metric Conversion

Stages of cooking

  1. Prepare the products according to the list. Remove butter and eggs from the fridge in advance to make them room temperature. Squeeze the juice from half a large grapefruit, it should turn out nearly 100 ml.

    Citrus Souffle Photo 2
  2. Put softened butter in a large bowl, add sugar powder and lemon zest. Whip with a whisk or mixer until lush light mass.
    Citrus Souffle Photo 3
  3.  Separate the yolks from the whites. Add whipped butter, yolks, sifted flour, pour grapefruit juice and milk. Whip everything  with a mixer into a homogeneous mass.
    Citrus Souffle Photo 4
  4. Separately, in a clean, dry dish, whip whites to stable form.

    Citrus Souffle Photo 5
  5. Carefully, in parts, add whipped whites to the yolk-oil mass. Don't mix for a long time, otherwise the mass will settle. Mix until smooth. Grease the baking molds with butter and spread the resulting mass over them, level the top with a spatula. Place the molds  in a baking tray with high sides or a suitable baking dish. Gently pour hot water so that its level reaches about half the height of the molds. Bake for 25-30 minutes.



    Citrus Souffle Photo 6
  6. The top of the souffle should be lightly brown and become resilient, and inside the souffle should remain soft. Cool for 5-10 minutes and serve. The citrus souffle is ready.

    Citrus Souffle Photo 7

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