Giancarlo Polenghi's recepies

Lemon soufflé

Ingredients

200 g sugar
60 g flour
80 g butter
4 tablespoons Lemondor lemon juice
6 eggs
a pinch of salt. For the mould: butter and sugar.

Preparation

In a container suitable for bain-marie, mix 2 egg yolks (keep the egg whites apart) with 120 g sugar; Add the sifted flour, 2 whole eggs, cooled melted butter and 4 tablespoons of Lemondor lemon juice. Place the recipient in a hot water bath (bain-marie) and stir over a moderate heat until the mixture is creamy. Leave it to cool.
Meanwhile, beat the 4 egg whites with a pinch of salt, progressively adding 80 g sugar: by the end, it must be whipped to a firm consistency. Blend in the cold cream, stirring delicately with a wooden spoon, with movements from bottom to top. Generously butter a soufflé mould with high and smooth edges. Sprinkle with sugar, fill it by three-quarters with the mixture and bake at 180 °C for 45 minutes. Remove from the oven and serve immediately.

other - Desserts

Giancarlo Polenghi's recepies

Lemon sorbet and caramelised oranges

POLENGHI FOOD S.r.l

Via Giovanni XXIII, 35
26865 S. Rocco al Porto (LO) – Italia

Tel: +39 (0) 377 569120

Fax: +39 (0) 377 569433

P.IVA IT03019740152

Visit our french website to: www.polenghi.fr

CONTACT US

Attach curriculum:

I have read and agree to the terms and conditions of privacy

Powered by Pro World Studio

EN | IT

Giancarlo Polenghi - Lemon specialists