FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Wrap outside of a 3 1/2-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.
- 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.
- Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
- 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 : Calories 433 g, Fat 25 g, Protein 14 g
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