Weekend Dessert - Lemon Souffle With Raspberry-Honey Sauce and Fresh Raspberries
Lemon Souffle With Raspberry-Honey Sauce and Fresh Raspberries By Harriet Hodgson I've made many cheese souffles and been amazed by them all. As I discovered, this simple recipe isn't so simple and it takes time to master it. The dessert versions of this classic French recipe are really special. For a successful souffle, you need room temperature eggs, a super-clean baking dish, and gobs of patience. Before I was successful I had three failures. I baked my first one in an oval casserole dish with slanted sides and it fell flat as a pancake. At the time, I didn't know I needed a special baking dish with straight sides. After I bought a souffle dish my baking efforts were always successful. Julia Child writes about her baking challenges in "The French Chef Cookbook." She describes the recipe as the prima donna of the kitchen. Even the talented Julia encountered problems and, by her own account, had at least 28 failures before she made a presentable strawberry souffl...