Simple homemade citrus souffle

Simple homemade citrus souffle

100 ml freshly squeezed, filtered grapefruit juice
zest of 2 lemons
50 g flour
250 ml of milk
3 large eggs
50 g butter
200 g icing sugar
icing sugar

Step 1
Beat with a mixer the softened butter, icing sugar and zest to a lush light mass.
Step 2
Separate the yolks from the proteins. Add citrus juice, yolks, sifted flour and milk to the whipped mass. Continue whisking until smooth.
Step 3
In a separate bowl, beat the whites to a stable foam and carefully, in parts, add to the prepared mass. Do not mix for a long time, achieve only uniformity.
Step 4
Lubricate a round heat-resistant mold with a diameter of 20–22 cm. Put the whipped mass, smooth. Fill the heat-resistant larger form with boiling water.
Place a whipped mass mold in it and place in the oven preheated to 180 ° C for approximately 35–40 minutes. The top of the souffle should lightly brown and become resilient, and inside the souffle should remain soft. Cool the souffle for 5-10 minutes. Serve sprinkled with powdered sugar.

Simple homemade citrus souffle
Simple homemade citrus souffle

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