Lemon/Chocolate Souffles by Lindsay and Jack

Due to the fact that egg whites consist of sole protein, when whipped with sugar the new white creamy substance, known as a Meringue, has protein pockets of air trapped inside of it. When the Souffles enter the oven, the air begins to rise from the pockets as it heats up, pushing the rest of the batter in the souffle up too. This is the natural science behind the rising of the souffle in the oven.

In our presentation, what went particularly well was the actual look of our dish. The souffle inside of the lemon was an ingenious idea and made for a really cool looking presentation. Unfortunately, due to some mishaps in the portion and precision of our recipe, some of the souffle did not taste amazing. In order to improve on that fact, being more careful with our creation process would make for a better souffle in the end.

Overall I found that we spent successful and enjoyable time on our final projects.

Recipe from Martha Stewart:

INGREDIENTS

• 8 large lemons, preferably Meyer
• 3 large eggs, separated
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• Confectioners' sugar, for dusting

DIRECTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
2. Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
3. Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
4. Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
5. Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
6. Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.