Don’t get me wrong, I LOVE chocolate but I prefer fruit flavored desserts because they are often lighter and just as tasty. My grandmother is probably looking down at me from heaven with a glare because she always would say dessert didn’t count unless it was chocolate. And I’m sure many people feel the same way…just not me. But I do promise that my Lemon Souffle with Salted Whipped Cream won’t disappoint as your dessert.
Ever since trying this a few years ago, I have become obsessed with different flavored whipped creams. My favorite so far is this salted whipped cream because it helps offset the sweetness of the soufflé but in a way that does not steal the spotlight from it. And making whipped cream from scratch is super easy and it tastes wayyyyy better than the canned version.
This Soufflé is different from others because it has a delicious cakey top and a lemon pudding bottom. So two desserts in one? I’m not the biggest pudding fan but oh man it is delicious when made with a soufflé.
So while this is not a chocolate dessert, it is definitely not a dessert to be missed! Whether it’s a romantic dinner in, Mother’s Day or Easter this dessert will be loved by all. Even those die hard chocolate fans will have to try it once, and then they will be convinced!
Lemon Souffle with Salted Whipped Cream
- 4 Tbsp Unsalted Butter Softened
- 3/4 Cup Sugar
- 1 Cup Buttermilk
- 1/2 Cup Sour Cream
- 2 Tsp Lemon Zest
- 1/2 Cup Lemon Juice
- 3 Eggs Separated
- 1/3 Cup Flour
- 1/4 Tsp Salt
- 3/4 Cup Whipping Cream
- 2-3 Tsp Salt
- Lemon Zest
Preheat oven to 325. Butter 6 small ramekins, then sprinkle with sugar.
In a mixing bowl, combine buttermilk, sour cream, lemon zest, and lemon juice.
In a separate bowl, cream together butter and sugar until light in color and fluffy. Add egg yolks one at a time and mix until just combined.
Add buttermilk mixture to butter mixer in small batches, alternating with adding flour.
In another separate bowl (make sure it is very clean), use an electric mixer to beat the egg whites and salt on a high speed until stiff peaks form. Fold egg whites into batter, barely blending.
Pour cake batter into prepared ramekins and place in a rimmed baking sheet. Bake 30-45 minutes or until top has puffed up and is set in the center. Cool completely.
Chill a glass or metal mixing bowl for 5 minutes. Pour whipping cream into bowl and mix on a medium-high speed until it thickens. Mix in salt to taste and stir in lemon zest. Spoon over souffles or pipe on top. Enjoy!