Souffle Milanaise (Cold Lemon Souffle) with Raspberry-Rum Sauce

If you have made souffles before, you know how they are hardly not difficult. Basically a whipped cream mixture and meringue mixture folded together. Bake it or refrigerate it, depending on what type.
Souffle Milanaise is a beautiful way to end any meal. Perfect for summer, using fresh lemon, spooning through the lighter-than-mousse souffle is such a lovely experience. Have an almond brittle spotted through the souffle for texture, a little of the crimson sauce and good conversation, and you'll wonder why you didn't have dessert first.



I have made this recipe four times to date, and what I love about it the most (no, not the rum in the sauce for all the smart ones out there) is the concept of folding in the almond brittle.
Just after you have folded together the souffle, before you put it in the fridge to set, you make up a simple almond brittle (sugar, water, almonds) and cool it, smash it, and fold the little pieces into the souffle. Let it set, and when you eat it, instead of simply spooning through the souffle pudding (which is undoubtedly great) you have the little bits of almond which not only add a little sweetener, but they bring a texture to the dessert so it is more of a deliciously filling experience, as many people don't like the souffle slipping down their throats. If you are used to thick desserts (cake, pie, trifle), and haven't quite caught on with the extreme lightness of the Souffle, this idea is simply smashing.




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SOUFFLE MILANAISE

Ingredients:

5 Eggs separated
1 1/4 cup Sugar
2 cups Whipping cream
3 large Lemons
2 Envelopes unflavored gelatin
1/8 teaspoon Cream of tartar
Fresh raspberries (optional)


Directions:
Beat together egg yolks and sugar. Grate rinds of lemons (this is optional, but preferable) and squeeze out juice, measuring out 2/3 cups lemon juice. Add rind to the egg yolks, then gradually add the 2/3 cups lemon juice, beating all the while. (This "cooks" the egg yolk.)
Soften the gelatin in 1/2 cup of hot water and beat until it is dissolved. Allow to cool slightly. Whip the cream lightly and stir into lemon mixture; then stir in gelatin and continue stirring until mixture begins to thicken. Beat egg whites with cream of tartar until stiff but not dry; fold into lemon mixture.

Make Almond Brittle* (recipe below) and fold into souffle.
Spoon souffle into dish and chill in refrigerator until completely set (about two hours, can do overnight).

Before serving, garnish souffle with raspberries if desired.
Make Raspberry Rum Sauce* (recipe below) and place 1-2 tablespoons over each serving.

* Both Almond Brittle and Raspberry RUm Sauce may be prepared long before hand and stored in the fridge or larder. Ensure to rewarm the raspberry sauce because it sets gently when left alone.

ALMOND BRITTLE
This recipe is simple, but it is easy to burn. Vigilance is key.

2 cups blanched almonds (or pecans)
1 cup sugar
1/4 cup butter
1 tsp vanilla

Combine almonds, sugar and butter in skillet.
Cook over medium heat, stirring until almonds and sugar are golden brown.
Stir in vanilla.
Spread almonds onto foil.
Cool.
Break into chunks, enclose in ziploc bag and with rolling pin, smash until reasonably fine.*

*Do not break them too much, otherwise the resulting powder has no texture or place in the souffle. Do not leave pieces too large as to be an issue when eating the souffle. It should be easy to discern.


RASPBERRY RUM SAUCE

Seedless Raspberry Preserves *
Rum **

Heat the desired amount of preserves in a bowl in the microwave for 3 minutes, or until almost runny. Stir.
Pour desired amount of rum into preserves, stirring and sampling until flavoured to personal taste.

* You can use regular raspberry preserves and strain out the seeds with a metal strainer when it is warmed and runny. Try to strain as completely as possible.
** Brandy or whisky may be substituted if suffering from a deficit of rum.

Make sure you consume this on the day, or the day after. Store in the refrigerator of course, but it doesn't keep well for long.