Wednesday, August 15, 2007
Lemon Souffle Teacup Desserts!
I'd read on one of the media websites that Donna Hay's Australian cooking magazine was getting lots of buzz, but only when I saw the wording at the bottom of this issue, "teacup desserts," did I splurge on this $9.99 magazine (and it was worth every penny). Creme Brulee Ice Cream, Vanilla Rice Pudding, Creme Caramel, Chocolate Bread and Butter Pudding, Raspberry Trifle ... all are recipes prepared in teacups!
Last night I made the Lemon Souffle Teacup Desserts, which were light, fluffy, warm and gooey treats. Although I actually bought this magazine a few months ago, it took a while to collect a few inexpensive cups that I wouldn't mind losing in the oven "in case of an accident." (Tell me, is there a junk store in the world that doesn't have some mismatched, clear glass punch cups? These set me back 40 cents apiece, which was just about right.)
Because this magazine is Australian and called for caster sugar, I did have to do a little research and learned that if you put good old American granulated sugar in the food processor for a spin, you'll end up with something akin to their caster sugar. So here's the recipe I used, a modified version of the Donna Hay one.
Lemon Souffle Teacup Desserts
3 tablespoons unsalted butter, melted
1/3 cup plus 2 tablespoons granulated sugar, pulsed in food processor for about 2 minutes
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons lemon juice (I used bottled)
2 egg whites
Confectioner's sugar for dusting
Preheat oven to 355 degrees. Grease 6 ovenproof teacups with melted butter and sprinkle with just a pinch (a very few grains each) of the processed granulated sugar. Place cups on a baking sheet.
Meanwhile, combine cornstarch with water and mix 'til smooth, then set aside.
In small saucepan, add lemon juice and 1/3 cup of the processed granulated sugar and cook over low heat until sugar dissolves. Bring to a boil, add cornstarch mixture, then cook for 1 minute more, stirring constantly, until thickened. Set aside to cool completely.
Place egg whites in bowl of electric mixer and beat until soft peaks form. Slowly add the two extra tablespoons of processed granulated sugar and beat until glossy. Remove bowl from mixing stand. Slowly add the lemon mixture and gently stir it all by hand. Spoon into the six teacups and bake for 10-12 minutes, until the souffle rises and is lightly browned. Dust with confectioner's sugar and serve immediately before it starts sinking! Delicious!