The ramekins really make this "faux" soufflé. But, because it's no bake, it gives me a chance to bring out Granny's footed, cut crystal. I'd still use a paper collar (waxed in my case as I'm adverse to aluminum and the plastic in parchment) and really add to the illusion!Win, win. 💖🌞🌵😷
Love it! And since I'm on a carnivore/ketovore diet, I can easily convert this without losing the taste or effect! i DO wish the Test Kitchen would dive into the world of carnivore/ketovore cooking; especially explaining all the different flours, sweeteners, etc. and how to use them not to mention coming up with some easy recipes to follow💖
Julia, I'm obsessed with passion fruit right now! I wonder how much passion fruit juice i could substitute for the lemon because they look luscios and yummy and elegant! Another awsome recipe from you. Love you!
Could you use agar-agar as a substitute for the gelatin? This is such a wonderful dessert...especially since lemons, strawberries and mint are my three favorite flavors..Jackpot!! Yes, use pasteurized egg whites....lovely.
The egg whites weren't cooked or were they already pasteurized? Or did the "pastry cream" get them up to the safe temp of 160 F when they were folded together? They look delicious, great trick with the foil!
No matter the naming conventions used, Julia... Love your recipe and can't wait to make it! To those who wish to debate the name... Gently, please - discussion and education is wonderful, but animosity is not helpful to those of us here to learn in a positive environment. ❤😊
Anyone find that ATK method of microwaving the egg whites enough before meringueing them? I'd love to learn that. The raw egg whites was the deal breaker for me on what started out to be my go-to desert for the summer.
Use pasteurized egg whites. You can buy pasteurized whole eggs and separate them or egg whites in a carton. They don't whip up quite as tall as raw egg whites but they get the job done.
I like this recipe because it is a no bake. My baking still needs improvement. Really needs improvement. I will try to make this souffle this weekend. Thank you Julia.
Check to make sure that your oven is calibrated properly. Often our home ovens will go out of calibration without telling us and we find out the hard way with field bakes. Get an oven thermometer and check if the preheated temp of the thermometer matches what the oven is set to. Then you can adjust the bakes accordingly. ❤ Keep baking!
@@adedow1333Thanks for the advice. I will definitely check my oven temperature from now on. I tried making a peach pie from ATK's other video and it did not look good to say the least. I did not taste it because I knew it won't taste like a pie. I will keep trying. Thank you Adedow.
I made this recipe and followed it to the tea. I made sure in was in my refrigerator for just over 2 hours. It came out tasting and looking great. I had one issue: I had a slight liquid separation in the bottom of my ramekins. What could have caused this?
Do you think you could put these is muffin tins with liners and foil wrappers? Also would doubling the recipe be easy or would it be best done with a single recipe just done twice for 12? I have a party im hosting in September. These look delicious and easy to do. Thank you Julia. 😊❤
Many people find the texture of whole mint leaves and stems unpleasant. Mint is best used for its oils, and the leaves and stems discarded after use...like a bay leaf or a sprig of rosemary.
Question: According to everything I've been taught, it's not safe to eat uncooked egg whites, beaten as meringue or used otherwise and not baked or heated in some way as they may contain salmonella bacteria. Egg yolks are especially unsafe uncooked, but uncooked whites are not considered safe either. Aren't you afraid you'll cause someone to get sick using egg whites without heating them to at least 160 degrees at some point during the process? (Note: I use store bought pasturized egg whites in such recipes without any noticeable difference in taste or performance... and it's a lot safer.)
You can do an Italian approach to it.. as the whipping occurs you can drizzle in hot simple syrup sugar little by little. Heat from the syrup cooks the egg
There is a method on ATK which uses the microwave oven to heat the eggs to a safe temperature. I wish I knew the exact times, but I bet someone out here remembers the details of that TV segment.
I like the recipe but I got confused when raw whipped egg whites were put in the chilled batter. Isn’t it risky for salmonella contamination? Please enlighten me with the procedure.
You can always use or make your own pasteurized eggs. If you have any sort of cooking equipment that can go as low as 136-139F, just fill it with water and let your eggs soak in the water for like half an hour.
This is brilliant. I've never thought to make a no bake soufflé. This is great for summer since you don't need the oven on, heating up the house.
The ramekins really make this "faux" soufflé. But, because it's no bake, it gives me a chance to bring out Granny's footed, cut crystal. I'd still use a paper collar (waxed in my case as I'm adverse to aluminum and the plastic in parchment) and really add to the illusion!Win, win. 💖🌞🌵😷
Right there with ya, Suzi. Following your lead with the crystal and waxed paper for the presentation! 😊❤
Looks delicious, Julia. You make it look so easy. Very clear, concise instructions. Well done!
This is a perfect summer treat, Julia!
Best trick I've seen for folding! Looks delicious, and I must try.
Nice kitchen remodel. I made this using lime juice, and the whisk-folding technique works like a charm.
Love it! And since I'm on a carnivore/ketovore diet, I can easily convert this without losing the taste or effect! i DO wish the Test Kitchen would dive into the world of carnivore/ketovore cooking; especially explaining all the different flours, sweeteners, etc. and how to use them not to mention coming up with some easy recipes to follow💖
Julia, I'm obsessed with passion fruit right now! I wonder how much passion fruit juice i could substitute for the lemon because they look luscios and yummy and elegant! Another awsome recipe from you. Love you!
I love using wisk to fold!! I'll definitely try next time. Lemon🍋...yum!!!
Mine came out perfect! I appreciate your attention to detail in this video. Thank you!
Love the tip about folding with a whisk!
Looks so good. Will have to try it out. You can absolutely eat those garnish sprigs of mint.
Julia makes it look easy and delicious. Love this channel 👏🏆🍋
@@2Hearts3 I agree.
I love all Julia videos ~ great recipes, techniques and inspiration.
My favorite flavor! Anything lemon. Thanks for sharing.
Oh that looks so good! Love lemon desserts and this is perfect hot summer days. Thanks for sharing!
Julia, you look fabulous!
Your make- up is terrific!
Love this recipe, thanks
This recipe makes for a lovely, refreshing dessert. It’s also enjoyable to make. Thanks so much for the recipe. Greetings from Hong Kong.
Excelent Julia. I have many years watching your very good and smart way of cooking. From:
WASHINGTON, D.C.
Blessings
Julia, those are a thing of beauty! Quick question, did you coat the foil with anything so that the mixture didn’t stick when you unwrapped it?
@@sandrah7512 thank you Sandra!
Amazing job explaining everything concisely, and they look so good.
I’m not a huge mousse dessert kinda person but I would so eat this!!! 100% with raspberry and mint sprigs not just for garnish ❤❤❤
Leave to ATK to WOW us with something new! Julia just up’d my folding game with a WISK! THANK YOU, JULIA!
Love the new kitchen Julia
Love lemons! I’ll have to make this. Foil collars…genius🙌🏽
Looks perfect and so delicious! I’m going to make this for my mom-thanks, chef!
Could you use agar-agar as a substitute for the gelatin? This is such a wonderful dessert...especially since lemons, strawberries and mint are my three favorite flavors..Jackpot!! Yes, use pasteurized egg whites....lovely.
Love Your parlor trick! Excellent video
Love Julia, and everything about this looks wonderful. My only gripe: the title implies that it’s easy. But it’s not - a lot of steps to this recipe.
who says you aren't gonna eat that garnish? Raspberries and Lemon are AMAZING paired, and mint is a great little after bite.
Must try for summer. Kitchen refresh looks nice.
The egg whites weren't cooked or were they already pasteurized? Or did the "pastry cream" get them up to the safe temp of 160 F when they were folded together? They look delicious, great trick with the foil!
I am worried about the egg whites, too, buy my eggs at the local Kroger, not posturized.
No matter the naming conventions used, Julia... Love your recipe and can't wait to make it!
To those who wish to debate the name... Gently, please - discussion and education is wonderful, but animosity is not helpful to those of us here to learn in a positive environment. ❤😊
I love lemon; and I've always liked and appreciated your shows, thank you!
Anyone find that ATK method of microwaving the egg whites enough before meringueing them? I'd love to learn that. The raw egg whites was the deal breaker for me on what started out to be my go-to desert for the summer.
Use pasteurized egg whites. You can buy pasteurized whole eggs and separate them or egg whites in a carton. They don't whip up quite as tall as raw egg whites but they get the job done.
@@sandrah7512 thank you!
This looks wonderful. Thanks for the video Julia! How much gelatin is in a packet? (I buy it in cans)
I like this recipe because it is a no bake. My baking still needs improvement. Really needs improvement. I will try to make this souffle this weekend. Thank you Julia.
Check to make sure that your oven is calibrated properly. Often our home ovens will go out of calibration without telling us and we find out the hard way with field bakes. Get an oven thermometer and check if the preheated temp of the thermometer matches what the oven is set to. Then you can adjust the bakes accordingly. ❤ Keep baking!
@@adedow1333Thanks for the advice. I will definitely check my oven temperature from now on. I tried making a peach pie from ATK's other video and it did not look good to say the least. I did not taste it because I knew it won't taste like a pie. I will keep trying. Thank you Adedow.
Excellent. One my way to the kitchen now...
That looks amazing. I can't wait to make them.
Oh Julia, looks super! I have to say… did you redo your kitchen… I really like it and I liked it before! 😊
This looks amazing. I'm going to try it. I swear that she is wearing eye shadow on only one eye. Thanks, Julia.
I love it, simple and easy summer desert.
Love this! My son and I are excited to try this one out.
Spending time with family is always priceless
Mint is to be eaten, any time, any place, any where.
You remodeled your kitchen and it looks wonderful.
Whyyyy am I watching this before bedtime when I’m trying not to have late snacks??
Looks good! I wonder what other flavors you could make, :).
Are you sure you couldn't put in more Stearns & Foster commercials that I must listen to?
Looks amazing! I’m going to try it this weekend!
Love the new kitchen
This is a lemon mousse. It is a cute presentation.
These look deliciously, Julia!! 12:41. Just love summer and all the fresh citrus fruits in can get my hands on!! ❤
Love it Julia!
It looks delicious and I'm going to make them as soon as possible.
That's looking great.
I made this recipe and followed it to the tea. I made sure in was in my refrigerator for just over 2 hours. It came out tasting and looking great. I had one issue: I had a slight liquid separation in the bottom of my ramekins. What could have caused this?
Do you think you could put these is muffin tins with liners and foil wrappers?
Also would doubling the recipe be easy or would it be best done with a single recipe just done twice for 12? I have a party im hosting in September. These look delicious and easy to do.
Thank you Julia. 😊❤
How would you get them out of the muffin tins? It would not work. These are individual servings, hence the individual ramekins.
Yum, Yum! I am going to try this one Julia.
Thank you 🙏
What makes the mint garnish inedible?
Many people find the texture of whole mint leaves and stems unpleasant. Mint is best used for its oils, and the leaves and stems discarded after use...like a bay leaf or a sprig of rosemary.
Easy recipe, well taught
Brilliant work❤
Great video, great presenter!
This looks great, Julia
Thank you, 🍋🎉
Are whipped egg white raw?
I can't wait to try this! Thx for sharing ❤
Can’t wait to make it. Looks delicious.
That seems like a lot of work but so so delicious 😋 yum 😋
Who thought that mint isn't edible, it makes s good breath freshener
Subbed since 10k, saw you when you came to Portland, been watching since it was only on on Saturday
One word, awwaome
I can't wait to try these!
These look so good!
Wow. Going to try this.
Question: According to everything I've been taught, it's not safe to eat uncooked egg whites, beaten as meringue or used otherwise and not baked or heated in some way as they may contain salmonella bacteria. Egg yolks are especially unsafe uncooked, but uncooked whites are not considered safe either. Aren't you afraid you'll cause someone to get sick using egg whites without heating them to at least 160 degrees at some point during the process? (Note: I use store bought pasturized egg whites in such recipes without any noticeable difference in taste or performance... and it's a lot safer.)
this looks magnificent
Beautiful
I need to try this too.
We've been on a lemon dessert kick ever singing picking up some really good lemon curd last fall. Can't wait to make these!
Love this recipe and plan to make it today. Question: the egg whites are not cooked. Is there any risk of salmonella from doing that?
You can do an Italian approach to it.. as the whipping occurs you can drizzle in hot simple syrup sugar little by little. Heat from the syrup cooks the egg
You can use pasteurized eggs as well if someone in your house is immunocompromised (though in theory it won’t whip up as stable).
@@drivem42Italian meringues have different structure and strength than this would. It might work or it might taste like marshmallow.
I think Lan from America’s Test Kitchen has a way to cook egg whites in the microwave enough to make them safe. But I wasn’t able to find it online.
@@drivem42 It’s just egg whites, dumbshyt, it’s not a meringue.🤦♂️
yummy! makes me want to have a party
looks delish!!!
Excellent ❤
Great video yummy 😋 👍 👍 👍
I’ve signed up 2 different times in a few months times to be on email list and still can’t get the recipes from this site. You have great recipes too!
Lemony goodness, oh yes! Not sure how I feel about uncooked egg whites 🤔
There is a method on ATK which uses the microwave oven to heat the eggs to a safe temperature. I wish I knew the exact times, but I bet someone out here remembers the details of that TV segment.
@@bsteven885 Thanks!
Wunderbar
Is mint inedible?! I usually eat it.
❤❤❤ looks very yummy 😊😊
matching popped collars
I like the recipe but I got confused when raw whipped egg whites were put in the chilled batter. Isn’t it risky for salmonella contamination? Please enlighten me with the procedure.
You can always use or make your own pasteurized eggs. If you have any sort of cooking equipment that can go as low as 136-139F, just fill it with water and let your eggs soak in the water for like half an hour.
YUUUUUUUM! 👍👍👍👍👍
Amen to that!
Look so beautiful
Love this and am going to try it this summer-even have our own mint growing! 😁 Thanks for making the recipe simple to follow.
I'm going to try them, I thought it would be hard to do but you showed me it's not
Can you add POWDERED sugar instead of GRANULAR sugar? I would even like to try with oranges
🔥🔥🔥🔥🔥🔥🔥
Raw egg whites? Salmonella Soufflé?
Add white chocolate melted to hot mix after added lemon juice and gelatin
Wait you're not supposed to eat the mint garnish on the dessert? My whole life is a lie...
I've Eaten Those mints all my life. Where did I go Wrong?
If you're not supposed to eat it. Why is it there?!?? I thought you ate it too.
Me too! It’s delicious!
You can eat mint. I don't know what she's on about.
You can eat it, but it is often used as a garnish on things where the flavor can easily over power the dish.