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Buckwheat
Posted October 17, 2005 01:34 PM
TOT FAIT
You will need 6, one cup ramekins, well buttered
6 fresh eggs, seperated
6 T. sugar
1/4 cup flour
3 T. whole milk
Pinch of salt
Zest of 2 lemons
Juice of one lemon
Powdered sugar
Preheat oven to 425 degrees
Beat the egg yolks until very light.
Add the sugar slowly, and continue beating until the mixture has tripled in volume.
Mix the flour with the milk to a smoooth paste, and beat into the yolks.
Whip the egg whites with the pinch of salt until they are stiff.
Fold whites into the yolks along with the lemon juice and zest.
Divide the mixture amoung the six ramekins.
Bake for about 15 minutes or until the souffle's are puffed, and browned.
Sprinkle with powdered sugar.
Serve immediately
Serve with fresh berries on the side.
Folks, this is truly delicious, and makes a quick, elegant dessert.
Posted October 17, 2005 01:34 PM
TOT FAIT
You will need 6, one cup ramekins, well buttered
6 fresh eggs, seperated
6 T. sugar
1/4 cup flour
3 T. whole milk
Pinch of salt
Zest of 2 lemons
Juice of one lemon
Powdered sugar
Preheat oven to 425 degrees
Beat the egg yolks until very light.
Add the sugar slowly, and continue beating until the mixture has tripled in volume.
Mix the flour with the milk to a smoooth paste, and beat into the yolks.
Whip the egg whites with the pinch of salt until they are stiff.
Fold whites into the yolks along with the lemon juice and zest.
Divide the mixture amoung the six ramekins.
Bake for about 15 minutes or until the souffle's are puffed, and browned.
Sprinkle with powdered sugar.
Serve immediately
Serve with fresh berries on the side.
Folks, this is truly delicious, and makes a quick, elegant dessert.