Frozen Lemon Souffle Recipe
Ingredients
| Eggs | 8 Small, separated | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 3/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Grated rind of 1 lemon | ||
| Heavy cream | 3/4 Cup (16 tbs) | |
| Ladyfingers | 10 | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Sweetened whipped cream | ||
Directions
In a 2 quart bowl set over hot water in a saucepan, beat egg yolks and 3/4 cup of the sugar until light and lemon colored.
Add lemon juice and continue beating until the egg mixture is very thick and falls in a ribbon when beqter is raised.
Remove from heat.
With clean beaters, beat egg whites with a pinch of salt until soft peaks form.
Beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until stiff and glossy.
Thoroughly fold 1/4 of the beaten egg whites into the lemon mixture.
Gently fold in the remaining egg whites and lemon rind.
Cool.
Collar a 2 quart souffle dish .
Beat cream until stiff; fold into the lemon mixture.
Break ladyfingers into chunks and place in the bottom of the souffle dish.
Moisten with sherry and cover with the lemon mixture.
Freeze 4 to 5 hours.
Once frozen, the souffle may be covered with plastic wrap and kept up to 2 days.
If frozen more than 6 hours, let stand 30 to 45 minutes in the refrigerator before serving.
At serving time, remove collar and garnish top with sweetened whipped cream.
Add lemon juice and continue beating until the egg mixture is very thick and falls in a ribbon when beqter is raised.
Remove from heat.
With clean beaters, beat egg whites with a pinch of salt until soft peaks form.
Beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until stiff and glossy.
Thoroughly fold 1/4 of the beaten egg whites into the lemon mixture.
Gently fold in the remaining egg whites and lemon rind.
Cool.
Collar a 2 quart souffle dish .
Beat cream until stiff; fold into the lemon mixture.
Break ladyfingers into chunks and place in the bottom of the souffle dish.
Moisten with sherry and cover with the lemon mixture.
Freeze 4 to 5 hours.
Once frozen, the souffle may be covered with plastic wrap and kept up to 2 days.
If frozen more than 6 hours, let stand 30 to 45 minutes in the refrigerator before serving.
At serving time, remove collar and garnish top with sweetened whipped cream.
Chef
