Asked on 20 Jul 2019 by samokhin
Hello, Lindsey!
Please, be kind to recommend any base made from dough for HOT LEMON CURD SOUFFLES to be able to remove them from ramekins and keep at hand.
Hope for your recommendations.
Best!
Pavel
About the Lemon Curd Soufflés
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Hello Pavel,
Welcome back!
I don’t think it’s possible to make these little soufflés without the ramekins (or similar little dishes).
You could make Lemon Meringue Pies instead.
Traditional Lemon Meringue Pie
Or Meringues with Vanilla Mascarpone Cream and Lemon Curd.
Meringues with Vanilla Mascarpone Cream and Lemon Curd
Best wishes
Lindsey
Hello, Lindsey!
What a pleasurу to be back after taking a rain check for years!
Thank you for your kind attention to my query.
There are several types of lemon curd mentioned in your recipes:
LEMON CURD
CANARY LEMON SPONGE PUDDINGS WITH LEMON CURD CREAM
HOT LEMON CURD SOUFFLES
MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD
TRADITIONAL LEMON MERINGUE PIE.
Please, specify various purposes to prepare everyone.
What is the main difference between the recipes?
I appreciate your time spent for the reading, understanding my English and for composing the answers seven days a week.
By the way, I cooked HOT LEMON CURD SOUFFLES and it was completely flat as a pancake. The mixture of egg whites didn't support well the mixture of yolks after careful whisking it in.
I have no idea why. The egg whites were fresh and perfect. They were promptly whisked into soft peaks for 4 minutes by hand. After adding sugar and the additional one minute of whisking the picks were soft but didn't fall. Yolks were whisked well with sugar until slightly foaming. The mixtures were incorporated carefully as the recipe explains. Though the end mixture has slightly visible grains and under the whisked egg whites were gathered/ accumulated liquid of egg whites while the mixture of yoiks was prepared.
My Best to all your Team!
Pavel
Hi Pavel,
I’ll make the recipe soon and see how it goes.
Did you use deep ramekins?
Best wishes
Lindsey
Dear, Lindsey!
Thank you very much for such a thorough help.
I used shallow ramekins 3 cm deep but it is not a reason at all. The mixture couldn't be piled high like a pyramid. It was rather spread like mixture for pancakes. There was made a mistake while whisking the mixtures but I cannot get it.
Have a pleasant cooking time.
All the Best,
Pavel