Skillet lemon soufflé: separate 5 eggs. In stand mixer beat 5 egg whites, 1/4 tsp cream of tartar, pinch of salt and 1/3 cup sugar to stiff peaks. Remove egg whites and place in another mixing bowl. Put 5 egg yolks and 1/3 cup sugar and 1 tbsp whiskey, 1 tsp lemon zest in stand mixer and mix for one minute until foamy. Then add 2 tbsp AP flour and mix another 30 sec. Then add 1/3 cup lemon juice and mix 30 seconds. Fold in the egg whites. Add 1tbsp butter to a ten inch skillet and medium high. When foaming subsides add the batter and cook on medium low for 2 min until bottom sets . Put skillet on middle rack im 375 oven for 7 min until top browned. Adapted from season 10 American Test Kitchen
Les Moissons
Tasting Notes
Single Malt Organic Whiskey
Product of France
83 Proof
Color: Lemonade
Nose: Smells Like Tequila
Taste: Vegetal. Taste like a sweet tequila
Finish: No lingering burn
Body: Super light
Personality: Johnny Manziel
Impression: A very young whiskey with lots of potential especially with its commitment of local sourcing of ingredients from the French country side. We would like to revisit this whiskey in a few years. Worked great in the lemon soufflé