Frozen Lemon Souffle
Publish date: 2024-04-22
Charles Maraia
While our Frozen Lemon Soufflé is not quite as rich as ice cream, a true sense of luscious creaminess shines through in every spoonful of this sweet-tart offering. Serve it in individual dishes for an afternoon luncheon or make one large frozen soufflé and present it family-style for less formal occasions.
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Yields: 6
Cal/Serv: 355
Ingredients
Save Recipe- 1 1/2 c. heavy cream
- 1 tbsp. heavy cream
- 2 1/2 tsp. finely grated lemon zest
- 1/2 c. fresh lemon juice
- 2 tbsp. fresh lemon juice
- 2 1/4 tsp. powdered gelatin
- 5 large egg whites
- 3/4 c. superfine sugar
Directions
- Step 1Prepare ramekins: Wrap the outside of six 4-ounce ramekins with a 4 1/2- by 16-inch length of aluminum foil so that the foil creates a 3-inch collar; secure with tape. Place the ramekins on a baking sheet and chill in refrigerator.
- Step 2Make the soufflés: Place heavy cream and lemon zest in a medium-sized bowl and beat with an electric mixer set on medium-high speed or with a wire whisk until soft peaks form; keep chilled. Place 1/4 cup of lemon juice in a small saucepan and heat until just boiling. Remove from heat and stir in the gelatin until completely dissolved. Add the gelatin mixture to the remaining lemon juice and set aside. Beat the egg whites, using an electric mixer set on low speed, until foamy. Increase speed to medium and add sugar in a slow, steady stream. Increase mixer speed to medium high and continue beating until the whites form soft peaks. In a steady stream, slowly add the lemon-juice mixture to the egg whites and continue to beat on medium high until stiff peaks form. Gently fold beaten egg whites into the chilled whipped cream, fill ramekins, and freeze, uncovered, until set -- about 4 hours. Remove the foil collars and serve immediately.
Tips & Techniques
Note: Raw egg whites may pose a health risk. Pasteurized egg whites are available in the dairy section of many supermarkets and are an acceptable substitute.Advertisement - Continue Reading Below
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