{"id":11124,"date":"1999-02-15T22:05:05","date_gmt":"1999-02-16T05:05:05","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=11124"},"modified":"2013-11-15T22:06:26","modified_gmt":"2013-11-16T05:06:26","slug":"meyer-lemon-souffle-with-wild-huckleberry-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=11124","title":{"rendered":"Meyer Lemon Souffl\u00c3\u00a9 with Wild Huckleberry Sauce"},"content":{"rendered":"

\"meyer\"<\/a>3 Meyer lemons<\/p>\n

6 eggs<\/p>\n

1\/2 cup milk<\/p>\n

4-1\/2 teaspoons sugar, plus extra for cups<\/p>\n

2 tablespoons flour<\/p>\n

1 tablespoon butter<\/p>\n

2 tablespoons sugar<\/p>\n

Cream of tartar<\/p>\n

Powdered sugar<\/p>\n

Preheat oven to 400\u00c2\u00b0F. \u00c2\u00a0Grate the lemons finely. Measure two\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside. \u00c2\u00a0Separate the eggs, placing six yolks in a mixing bowl and five whites in the bowl of an electric mixer. Discard the extra white. \u00c2\u00a0Place the milk in a small saucepan. Sift in the flour and sugar and whisk together. Place over a medium flame and whisk continuously till the mixture thickens and begins to bubble. Continue cooking and whisking another minute. \u00c2\u00a0Remove from heat. Whisk yolks, then whisk small amounts of the milk mixture into the yolks until all has been incorporated. Scrape the mixture back into the pan, and whisk over the flame 3-4 minutes, till the mixture has thickened noticeably. Remove from the heat and beat in the butter. Be careful to whisk around the edge of the bottom of the pan. Turn the mixture back into the bowl that originally held the yolks. \u00c2\u00a0Begin beating the whites on low. Using cold butter, butter 6 individual 8-ounce coffee cups, using your fingers to assure that the cups are evenly coated on the inside. Place a couple of tablespoons of sugar in one cup and rotate the cup above the next cup to insure the inside is completely sugared all the way to the top, as the excess sugar falls into the second cup. \u00c2\u00a0Continue to the sixth cup, saving any of the excess sugar. \u00c2\u00a0Turn the beater up to medium. As soon as peaks begin to form, add two tablespoons of sugar, being sure to avoid the side of the bowl or the whisk. \u00c2\u00a0As soon as soft peaks form, add a pinch of cream of tartar. Continue to beat till peaks are firm, but the whites retain some glossiness. \u00c2\u00a0Add about a third of the whites to the souffl\u00c3\u00a9 base, and incorporate vigorously. Add half of the remaining whites and fold in gently, then repeat with the last of the whites. Divide the mixture equally among the six souffl\u00c3\u00a9 cups, and gently level the tops. Sprinkle the reserved, reduced juice on top of the souffl\u00c3\u00a9s, and bake on a sheet pan till done, about 15 minutes. The tops of the souffl\u00c3\u00a9s should be firm and just beginning to brown. Remove the pan of souffl\u00c3\u00a9s from the oven, dust with powdered sugar, place on saucers and serve immediately with wild huckleberry sauce.<\/p>\n

Wild Huckleberry Sauce<\/p>\n

1-1\/4 cups sugar<\/p>\n

1 cup water<\/p>\n

1 lemon<\/p>\n

Combine the sugar and water in a small saucepan. Heat slowly, stirring, to dissolve the sugar.\u00c2\u00a0 Using a vegetable peeler, peel three strips of zest from the lemon and add to the sugar syrup. Bring to a boil and boil five minutes. Remove from the heat and let cool. Transfer to a storage container, cover and refrigerate. Extra syrup can be kept refrigerated for a month.<\/p>\n

3 cups huckleberries<\/p>\n

1 cup sugar syrup<\/p>\n

Place the huckleberries and syrup in a saucepan and bring to a simmer. \u00c2\u00a0Simmer until the huckleberries are soft, and remove from the heat.\u00c2\u00a0 Let cool slightly, then puree in a blender. Pass through a chinois, pressing on the berries to extract as much liquid as possible. Add a squeeze of lemon juice. \u00c2\u00a0If the sauce is too thin, wipe out the saucepan, return the sauce to the saucepan and reduce slightly. If it is too thick, add some additional sugar syrup. Extra sauce can be kept refrigerated for a month.<\/p>\n","protected":false},"excerpt":{"rendered":"

3 Meyer lemons 6 eggs 1\/2 cup milk 4-1\/2 teaspoons sugar, plus extra for cups 2 tablespoons flour 1 tablespoon butter 2 tablespoons sugar Cream of tartar Powdered sugar Preheat oven to 400\u00c2\u00b0F. \u00c2\u00a0Grate the lemons finely. Measure two\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 tablespoons of zest and set aside. Discard the rest of the zest. Juice the lemons and strain. Measure the juice and reduce by half on the stovetop or in the microwave. Set aside. \u00c2\u00a0Separate the eggs, placing six yolks in a…<\/p>\n

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