How to Make No-Bake Lemon Soufflés | Julia at Home
This dessert, an American take on the classic Bavarian cream is a divine marriage of custard and soufflé.
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I can't figure out how to get the "free" recipe without creating a login and password and signing up for a 14 day free trial where I have to add a credit card. Technically it is free for 14 days, but it sure doesn't feel free.
I love using wisk to fold!! I'll definitely try next time. Lemon🍋…yum!!!
Love it! And since I'm on a carnivore/ketovore diet, I can easily convert this without losing the taste or effect! i DO wish the Test Kitchen would dive into the world of carnivore/ketovore cooking; especially explaining all the different flours, sweeteners, etc. and how to use them not to mention coming up with some easy recipes to follow💖
I would eat (or have it in my upper jaw), the mint.
Could you use agar-agar as a substitute for the gelatin? This is such a wonderful dessert…especially since lemons, strawberries and mint are my three favorite flavors..Jackpot!! Yes, use pasteurized egg whites….lovely.
Love the tip about folding with a whisk!
This recipe makes for a lovely, refreshing dessert. It’s also enjoyable to make. Thanks so much for the recipe. Greetings from Hong Kong.
Nice kitchen remodel. I made this using lime juice, and the whisk-folding technique works like a charm.
Add white chocolate melted to hot mix after added lemon juice and gelatin
Looks perfect and so delicious! I’m going to make this for my mom—thanks, chef!
I made this recipe and followed it to the tea. I made sure in was in my refrigerator for just over 2 hours. It came out tasting and looking great. I had one issue: I had a slight liquid separation in the bottom of my ramekins. What could have caused this?
Are you supposed to eat raw egg whites?
That seems like a lot of work but so so delicious 😋 yum 😋
Question: According to everything I've been taught, it's not safe to eat uncooked egg whites, beaten as meringue or used otherwise and not baked or heated in some way as they may contain salmonella bacteria. Egg yolks are especially unsafe uncooked, but uncooked whites are not considered safe either. Aren't you afraid you'll cause someone to get sick using egg whites without heating them to at least 160 degrees at some point during the process? (Note: I use store bought pasturized egg whites in such recipes without any noticeable difference in taste or performance… and it's a lot safer.)
Love lemons! I’ll have to make this. Foil collars…genius🙌🏽
Excellent. One my way to the kitchen now…
Whyyyy am I watching this before bedtime when I’m trying not to have late snacks??
This looks wonderful. Thanks for the video Julia! How much gelatin is in a packet? (I buy it in cans)
This looks amazing. I'm going to try it. I swear that she is wearing eye shadow on only one eye. Thanks, Julia.
Is mint inedible?! I usually eat it.
I’m not a huge mousse dessert kinda person but I would so eat this!!! 100% with raspberry and mint sprigs not just for garnish ❤❤❤
Love Your parlor trick! Excellent video
Or you could just mix lemon juice, zest, sweetened condensed milk and whipped cream. No gelatin and no cooking. And delicious.
why she say , soft teets?
Subbed since 10k, saw you when you came to Portland, been watching since it was only on on Saturday
Looks good! I wonder what other flavors you could make, :).
Can these ingredients easily be replaced with plant-based versions, or will that ruin the integrity of the souffle?
Please make mayonnaise at home
The egg whites weren't cooked or were they already pasteurized? Or did the "pastry cream" get them up to the safe temp of 160 F when they were folded together? They look delicious, great trick with the foil!
Cooks the egg… then combines with uncooked egg whites.
You remodeled your kitchen and it looks wonderful.
I always eat the mint
Oh no not you too… those spider eyelashes😢they are so distracting… you don't need them you have beautiful blue eyes they weigh you down… it just doesn't look natural it looks garish😮
Look so beautiful
terrible terrible camera work. i wanna see the cooking, not the cook.
Doesn't it taste super eggy??