Timing is of the essence when serving a souffle. Even more so when taking a picture of one since the impressive puff over the top of the ramekin lasts a short minute once you remove it from the oven. I wasn't expecting my baking attempt to be a rousing success in the first place since gluten free stuff usually isn't when I make it, but this time I even impressed myself! I wasted more than the valuable minute fetching the camera to take a hurried shot of the product after I removed them from the oven, so they fell flat for the photo. The visual was great when piping hot from the oven though, and they're flat-out delicious (no pun intended). Recipe follows below so you can impress company at your next dinner party - or just yourself if you're in the mood for baking.
Gluten Free Lemon Souffle
1/2 cup sugar
finely chopped rind and juice from 2 lemons
2/3 cup whole milk
1/3 cup half-and-half cream
3 large egg yolks
1 tbsp sorghum flour
1-1/4 tbsp cornstarch
4 large egg whites
Preheat oven to 400C.
Butter the base and sides of 4 individual ramekins and sprinkle each with sugar, tipping and turning the dish to coat the inside and sides evenly.
Slowly bring milk and cream to almost boiling then remove from heat.
In a large bowl, whisk the egg yolks and 1/4 cup of the sugar until pale and thick.
Sift the flour and cornstarch into the yolk mixture and whisk until smooth.
Slowly pour the milk mixture from the pan into the bowl, whisking until smooth.
Pour all back into the pan and stir constantly over low heat for about 5 minutes until it is thick and smooth. Set aside to cool.
In a clean, large bowl whisk the egg whites to form stiff peaks. Add a few drops of lemon juice and whisk again. Gradually whisk in the remaining 1/4 cup sugar until mixture is glossy and thick.
Add in lemon zest and juice, then whisk in 1/3 of the egg white mix. Now carefully fold in the rest of the egg whites until evenly mixed.
Spoon into the prepared ramekins by filling to the top then tap on the counter to remove air bubbles. Smooth the surface with a knife.
Place dishes on a baking sheet and bake in middle of the oven 15-18 minutes or until risen with a slight dip in the middle.
Sift some icing sugar on top and serve immediately.
Getting acquainted with Canon T1i video capabilities while we take the dog to the bakery:
Continuing with the wildlife theme of late, here's what bear warning signs in BC look like. At first glance it looked official. I gathered it was an educational piece about how to avoid encountering a bear, and if perchance you did come across one how you should act...
... but upon reading the sign in more detail I was a bit taken aback. The municipality actually printed this?
That's right, chances are nobody speaks bear. Literally zero. In fact, more people speak Klingon than bear. But, hey, we even have wildlife overpasses in BC so it all goes hand in hand I guess!
Stick a hardhat on Deer here and give him a lunchbox and some steel toe boots and he'd fit right in alongside the construction fencing in downtown Kelowna. It was a bit odd to see a deer downtown, but this is Canada. I'm waiting to come across a closeup of a bear next.
More Mission Raceway Motocross practicing.... my shoes need a scrubbing but I didn't need to enrobe my camera in plastic this time because it was a drier track. Either that or I'm learning to stay out of harm's way.
Time to get out the Q-Tips. My camera was a casualty of mud sprays and splashes at motocross practice at Mission Raceway: