Frozen Lemon Souffle

Frozen Lemon Souffle

Frozen Lemon Souffle

As featured in TASTE Magazine, Summer 2012.

Number of Servings:
6

INGREDIENTS

8
large egg yolks
1
cup (250 ml)
granulated sugar
1
tbsp (20 ml)
fresh lemon zest, finely grated
3/4
cup (190 ml)
fresh lemon juice
1/4
cup (60 ml)
candied lemon peel, very finely chopped (optional)
1
tbsp (20 ml)
vegetable oil
2/3
cup (170 ml)
whipping cream
8
large egg whites
1
pn
salt
1
fresh raspberries, for garnish

DIRECTIONS

  1. In medium saucepan, whisk together egg yolks, sugar, lemon zest and juice over medium heat until warm. Cook lemon mixture, stirring constantly with a wooden spoon, for 5 minutes or until thick enough to coat the back of the spoon. Do not boil, or mixture will curdle. Strain lemon curd into a bowl and cover with plastic wrap, pressing wrap onto surface of curd to prevent a skin from forming. Refrigerate until cold, about 2 hours or up to overnight. Stir in candied lemon peel, if using.
  2. Wrap the outside of four 6 oz (177 ml) ramekins with double layers of heavy duty aluminum foil, extending 2-in (5 cm) above the rim of the ramekins. Secure with tape or string. Lightly brush the exposed inside of foil with vegetable oil and refrigerate until ready to use.
  3. In large bowl, using an electric mixer fitted with the whisk attachment, whisk cream on high until stiff peaks form, about 3 minutes. Transfer lemon curd to a large bowl and, using a spatula, gently fold in cream until almost combined. Clean bowl and whisk used to whip cream. In cleaned bowl, whisk egg whites and salt on high until stiff peaks form, about 3 minutes. Gently fold egg whites into lemon mixture, a few white streaks are ok. Divide mixture among prepared ramekins and freeze until firm, about 6 hours or overnight.
  4. When ready to serve, remove foil collar from ramekins, garnish with raspberries and serve immediately.

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