Limoncello Souffle
Cooking spray (or softened butter) 1 – 2 teaspoons sugar per ramekin 1/2 cup sugar 3 tablespoons chopped fresh basil 4 large egg yolks 3 tablespoons limoncello 3/4 teaspoon vanilla 1/2 teaspoon lemon zest 6 egg whites 1/4 teaspoon cream of tartar Dash of saltStart with approximately 6 ramekins – 8-ounce size – or any combination of ramekins (or large, single souffle dish). Prepare dishes with cooking spray (or butter) and then coat with sugar.
Preheat oven to 400 degrees.
Put 1/2 cup sugar and 3 tablespoons basil in food processor and pulse 10 times. Divide mixture into 2 equal portions, approximately 1/4 cup packed, each.
In a large bowl, beat egg yolks for 5 minutes at high speed on electric mixer. Gradually add one portion of sugar and basil mixture to yolks, and beat 2 minutes more. Add limoncello, vanilla and zest to yolks and beat 1 minute.
Beat egg whites, slowly for 1 minute, then add cream of tartar and dash of salt and beat until soft peaks form. Gradually add remaining sugar and basil mixture, 1 tablespoon at a time, until firm peaks form.
Gently stir 1/4 of egg-white mixture into the yolk mixture, and then fold remaining egg whites into yolk mixture.
Spoon mixture into the prepared ramekins and place on a baking sheet. Bake at 400 degrees r until puffy and set. When souffles stop rising, they are done. Sift powdered sugar over the tops and garnish with lemon slices. Serve immediately.