We’ve talked many times about limoncello, that most wonderful Italian-inspired lemon liqueur. In fact, many of you have made your own.
Well, it turns out that limoncello is good for more than sipping after dinner. Apparently it’s a delicious ingredient, too.
Kelly and I recently met chef Janet Hoffman in Chico at Jennifer Jewell’s house where Hoffman, who owns Flambe Cooking School and Party Demonstrations, showed how to make Limoncello Souffles.
We had to leave early, so Kelly and I missed sampling Janet’s souffles that contained the surprise ingredient of basil, a perfect marriage with the lemon. (Her trick is to pulse the basil with some sugar in the food processor. The result was an almost bath-salt-like mixture – just right to incorporate into a fluffy, delicate souffle batter without weighting it down.)
Lucky us, Janet shared her recipe, which I tried a few days ago with happy results (as long as you serve them quickly so they don’t fall).
Here, you try it. It’ll make a souffle convert out of even the most dubious baker.
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.
On Feb. 25 Janet Hoffman of Chico will teach “Winter Italian Comfort Food” at California Kitchen & Co. in Red Bluff. Janet owns Flambe Cooking School and Party Demonstrations in Chico. You may call her at 530.566.0459 or email her at experienceflambe@yahoo.com.
