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Le Cordon Bleu News, 11/26/2015
Lemon and basil “soufflé”
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Paris recipe


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About this recipe

There's no better way to round off a meal than with something sweet and lemony. This delicious “soufflé” textured dessert from Le Cordon Bleu Chefs encapsulates the smoothness of a lemon cream, married with the freshness of basil. It's a tasty, sun-filled recipe to help brighten the gloomy fall weather.

Recipe - Lemon and basil “soufflé”

Serves: 10

In this recipe:

  • fresh basil leaves
  • lemons
  • whipping cream
  • egg whites
  • powdered sugar





Crystallized basil leaves
20 fresh basil leaves
1 egg white
100 g granulated sugar
Crunchy crumbs
70 g butter
60 g powdered sugar
30 g flour
2 egg whites
Lemon-basil cream
1 bunch basil
juice and peel of 4 lemons
200 ml whipping cream
4 eggs
180 g sugar
10 g flan powder (custard powder)
120 g butter, softened
- - - - -
200 ml whipping cream

Note : 
10 x 10 cm Ø serving dishes or cups & 10 x 10 cm Ø ring molds

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The day before

  1. Crystallized basil leaves*: Coat the basil leaves in egg white. Sprinkle sugar on both sides of the leaves and shake to remove access. Leave to dry in the open air over night. Store in an airtight container.
  2. Crunchy crumbs: Melt the butter over low heat and set aside. Combine the powdered sugar, flour and egg whites in a bowl. Whisk in the melted butter and mix to a smooth homogenous batter. Refrigerate overnight.

Next day

  1. Crunchy crumbs: Preheat the oven to 165°C. Using the back of a spoon spread out the batter onto a silicone mat placed on baking sheet and bake in the preheated oven for 10 minutes. Remove from the oven and transfer the silicone mat onto a wire rack to cool. Blend in a food processor to make crumbs.
  2. Lemon-basil cream: Roughly chop the basil, leaves and stems. Place in a saucepan with the lemon juice and bring to the boil. Remove from the heat and strain through a china cap sieve, set aside. Heat the cream gently until just boiling. Remove from the heat and cool slightly. In a bowl, beat the eggs with the sugar until pale and thick; stir in the cornstarch. Gradually stir the hot cream into the egg - sugar mixture. Pour the custard back into the saucepan and heat gently, beating continuously. Whisk to the boil for one minute. Remove from the heat to cool completely. Add the basil infused lemon juice and gradually beat in the softened butter, whisking well between each addition. Whip the cream to soft peaks and carefully fold into the lemon-basil cream. Divide between serving dishes or cups each one with a ring mold set on top. Sprinkle the surface with crunchy crumbs and remove the ring molds before serving.
  3. Presentation: Place the “soufflé” on a serving plate and decorate each with two crystallized basil leaves.

Note: * Crystallized basil leaves will keep for one week in an airtight container


For more information

Le Cordon Bleu Paris
  Email or use the online form
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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