Soufflé-ala-Milanaise (Lemon Soufflé)

Cooking Time : 8 minutes micro cooking and 30 minutes to cool the custard; mix with other ingredients and place it for setting.


300 ml
1 cup
5 tbsp
4 tsp
from 3 Lemon
2 Ice-trays

Preparation & Cooking

  1. Clean mould; smear it with a little cooking oil; rinse with water without touching inside; shake it and place in the deep freezer to chill.
  2. Grate the whole lemons with a fine grater to take out the lemon rind; collect it and keep aside. Cut lemons and squeeze the juice.
  3. Separate the egg yolks and whites.
  4. Boil 1 cup water for 2 minutes on HIGH. Mix gelatine crystals with 3 tbsp water in a small bowl; place the bowl in boiling hot water and keep stirring till transparent; leave in hot water till used.
  5. In a microwave-safe bowl mix together egg yolks, sugar and milk; beat with a rotary beater/eggbeater and cook on HIGH for 2 minutes, stirring once.
  6. Now cook egg custard on micro MEDIUM for 4 minutes, stirring every 2 minutes; take it out and mix warm gelatine with it. Stir gelatine once again before mixing with custard. Cool the custard in the following manner:
  7. Put enough water in a wide mouthed vessel or trove; place the custard bowl in it to take out the heat; change water and add ice to it; cool custard and keep stirring to prevent any lumps.
  8. Add lemon juice, lemon rind and ¾ cup of cream to the custard when it is cold enough.
  9. Beat egg whites very stiff and fold into the thickening custard.
  10. Pour the mixture in the chilled mould and replace it in the deep freezer for 30 to 40 minutes or till set. Later, place in the refrigerator till used.


Cover the mould with cling film or aluminium foil and leave it in the deep freezer only if it is going to be served after a couple of days but take it out at least 6 hours before use from the freezer and keep in the lower compartment of your refrigerator.


Loosen the soufflé with a butter knife and unmould it in a chilled plate; cover it with remaining cream and serve immediately. You may cut it in wedges and serve.


Make Strawberry soufflé. Make egg custard the way it is explained in the recipe; omit lemon juice, rind and gelatine; instead, take one strawberry jelly packet and cook with 250 ml water in the microwave for 6 to 7 minutes on HIGH or till jelly crystals are dissolved. Keep stirring every 2 minutes. Now chill the jelly mixture on a pan of ice (the way custard was done) and add egg custard mixture in it. When half set, pour into the chilled mould.


Cold soufflés for desserts are generally served unmoulded, but you can set them in a glass bowls too, and serve. Avoid unmoulding the soufflé if you are not sure about it.

*All the images are indicative.

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