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
Stages of cooking
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.
Put softened butter in a large bowl, add sugar powder and lemon zest. Whip with a whisk or mixer until lush light mass.
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.
Separately, in a clean, dry dish, whip whites to stable form.
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.
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.