• Ingredients: 26
  • Serves: 8
  • Prep: 30 min
  • Bake: 2 hr

Meyer lemon soufflé with special equipment: a 7-inch soufflé dish ; a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper. To make this meyer lemon soufflé for 8 persons you will need 30 min for preaparation and 2 hr for baking.

Ingredients

  • Special equipment: a 7-inch soufflé dish ; a 7-inch round plus a 32- by 8-inch strip of parchment paper or wax paper

Crepes:

Calvados butter sauce:

Apples

  • 2 tbsps. unsalted butter
  • 2 medium-size Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
  • 3 tbsps. sugar
  • 1/4 tsp. coarse kosher salt
  • 1/4 tsp. ground cinnamon
  • 2 tbsps. Calvados or other apple brandy

Mascarpone frosting:

  • 1 1/2 8-ounce containers mascarpone cheese**
  • 1 1/2 cups chilled heavy whipping cream
  • 3 tbsps. sugar
  • 1 tbsp. vanilla extract

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes.

    For this step you will need

  2. Step 2 Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.

    For this step you will need

  3. Step 3 Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes.
  4. Step 4 (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice.
  5. Step 5 Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy.

    For this step you will need

  6. Step 6 Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly.
  7. Step 7 Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim.

    For this step you will need

  8. Step 8 Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.

    For this step you will need