Frozen lemon souffle

Frozen lemon souffle

Ingredients
1 cup granulated sugar
1 tbsp lemon zest, grated
8 large eggs, whites and yolks separated
1/4 tsp salt
2/3 cup heavy cream, cold
1 1/2 cup raspberries, about 6 oz
confectioners’ sugar, for dusting

Instructions:

1. Wrap outside of a 3.5-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape, set aside.

2. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.

3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).

4. In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners’ sugar.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
1732
Total Fat
100
Saturated Fat
48
Total Carbohydrate
196
Dietary Fiber
0
Sugars
0
Protein
56
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