Meyer Lemon Soufflé

Eric Ziebold, executive chef of CityZen, located in the luxury Mandarin Oriental hotel in Washington, D.C., shares his recipe for Meyer Lemon Souffle with Citrus Salad and Patterson Farms Honey Sabayon.

Serves: 8

For the Meyer Lemon curd
8.8 ounces granulated sugar
¾ cup Meyer lemon juice + 2 zests
4 whole eggs
Salt

For the Egg Whites
1 ½ cups egg whites (room temperature)
4 tablespoons sugar

For the Citrus Salad
1 ruby red grapefruit
2 blood oranges
2 Navel oranges
2 Meyer lemons
½ purified water
2 ¾ ounces granulated sugar
1 Tahitian vanilla bean

For the Patterson Farms Honey Sabayon
4 egg yolks
1 egg whole
4 tablespoon Patterson Farms honey
1 ¼ cups heavy cream whipped
Salt to taste

1. For the Meyer Lemon Curd: Add lemon juice and zest to sugar and whisk in eggs. Place in a medium size saucepan over medium high heat. Whisk constantly until curd is thick and frothy, approximately 10 minutes. As soon as the curd starts to bubble around the edges transfer to a shallow hotel pan and place in the fridge to cool, whisking occasionally.
 
2. For the Citrus Salad: Segment all citrus and set aside. In a small pot combine water, sugar and vanilla bean. Bring to a boil and allow to cool. Once cool pour over citrus and refrigerate.

3. For the Sabayon: Place yolks, egg and honey in a bowl over bain marie (water bath). Whisk until pale in color, and two times the volume and warm to the touch. Remove the bowl and whisk on counter top until Sabayon is cool. Fold in your whipped cream and add salt to taste.
 
4. Butter and sugar eight half-cup ramekins. Take equal parts lemon curd and whipped whites, gently fold together. Place in prepared ramekins and put in the oven immediately. Bake at 350 degrees F. Soufflés take about 6-8 minutes. When soufflés are ready serve immediately with citrus salad and sabayon.

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