French Lentil Soufflé with Star Anise by Chef Michael Smith
INGREDIENTS
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6 6-ounce ramekins
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2 oz (60 g) soft butter
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2 Tbsp (60 mL) granulated sugar
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1 cup (250 mL) French green lentils
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3 cups (750 mL) water
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1/4 cup (60 mL) granulated sugar
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1/8 tsp (0.5 mL) salt
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1 tsp (5 mL) star anise powder (nutmeg or cinnamon also work well)
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6 large eggs
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1/4 cup (60 mL) flour
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2 Tbsp (30 mL) butter
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2 Tbsp (30 mL) lemon juice
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1 tsp (5 mL) vanilla extract
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1/4 tsp (5 mL) cream of tartar
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1/4 cup (60 mL) granulated sugar
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