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Ingredients
| granulated sugar: 1/2 cup |
| lemon juice: 1/2 cup (fresh//strained) |
| unsalted butter: 6 Tbl |
| eggs: 5 (yolks) |
| lemon peel: 1 Tbl (finely grated) |
| eggs: 10 (yolks//room temperature) |
| granulated sugar: 1 1/4 cups |
| lemon juice: 2/3 cup (fresh//strained) |
| water: 2/3 cup |
| lemon peel: 2 Tbl (finely grated) |
| light whipping cream (fluid): 2 3/4 cups |
Frozen Lemon Souffles
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- For Filling.
- Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil.
- Pour into nonaluminum container; cool to room temperature.
- Cover and refrigerate until very cold and firm.
- (Can be prepared 2 weeks ahead and chilled.).
- For Souffle.
- Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside.
- Place yolks in large mixer bowl and whisk to blend well.
- Bring large saucepan of water to gentle simmer.
- In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
- Increase heat and bring to a boil;whisk into yolks in bowl.
- Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil.
- Set souffle base aside until cool, stirring mixture occasionally.
- Beat 2 1/2 cups whipping cream to soft peaks.
- Fold into cooled souffle base.
- Fill each prepared dish 3/4 full.
- Whip remaining 1/4 cup cream to stiff peaks.
- Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
- Spoon thin layer into each dish,spreading evenly.
- Spoon remaining souffle base into dishes,smoothing tops if necessary.
- Cover and freeze until firm, about 4 hours.
- Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
- Pipe single star or rosette in center of each souffle; remove paper collars.
- If souffles are solidly frozen, let soften slightly in refrigerator before serving.