Anniversary Souffle
This is based on a recipe form Mark Bittman’s How to Cook Everything.
1 tsp unsalted butter
1 cup sugar, plus some to dust souffle dish
6 eggs, separated
1 T lemon zest
1/4 cup Amaretto
pinch salt
grease a 2 quart souffle dish with the butter and dust the dish with a bit of sugar, knocking it around the dish. Dump any excess.
preheat the oven to 350 degrees.
beat the egg yolks with 3/4 cup of sugar until the mixture is very light and falls in ribbons from your beaters (this could take up to ten minutes). Beat in the lemon zest and the amaretto.
beat the egg whites with the salt until they hold their shape in soft peaks; keep beating, adding the rest of the sugar (1/4 cup) until they are very stiff but still glossy. Stir a large spoonful of the whites into the egg mxture to lighten it then fold the rest in, using a rubber spatula. (I actually used a wooden spoon and it really made no difference).
Transfer to the souffle dish and bake until the center is almost set (25 to 35 minutes).
Serve right away (it will fall if you don’t).
