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Frozen Lemon Frost Souffle Recipe
|Whipping cream||2 Cup (32 tbs)|
|Creme patisserie||1 Cup (16 tbs)|
|Lemon juice||1 Cup (16 tbs), strained|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||17 Tablespoon (1 Cup Plus 1 Tablespoon)|
|Lemon leaves||3 , garnish|
|Candied orange||1 Tablespoon, slivered|
|Candied lemon||1 Tablespoon, slivered|
Serving size: Complete recipe
Calories 3906 Calories from Fat 2153
% Daily Value*
Total Fat 239 g368.1%
Saturated Fat 152.9 g764.3%
Trans Fat 0 g
Cholesterol 1020.1 mg340%
Sodium 1201.6 mg50.1%
Total Carbohydrates 373 g124.5%
Dietary Fiber 5.6 g22.6%
Sugars 336.3 g
Protein 36 g71.1%
Vitamin A 11% Vitamin C 219.3%
Calcium 56.7% Iron 52.1%
*Based on a 2000 Calorie diet
Fold in half lengthwise.
Generously butter 1 side and sprinkle with sugar.
Wrap around dish, letting foil extend about 4 inches above rim.
Secure with string.
Whip cream in large bowl until soft peaks form.
Fold in Creme Patissiere and lemon juice and set aside.
Whip egg whites in separate bowl until foamy.
Add cream of tartar and salt and continue beating until soft peaks form.
Gradually add sugar, beating constantly until mixture is stiff and shiny.
Carefully fold whites into lemon-creme mixture until completely incorporated.
Spoon into prepared dish.
Swirl top using back of spoon or spatula.
Carefully cover top with foil.
Freeze until quite firm but not solid, about 6 hours.
Remove collar and set dish on platter lined with lemon leaves.
Garnish with candied orange and lemon slivers.