Remember when I told you how sick I was the week before Christmas??? Well, my sweet and most generous friend, Cindy offered to fill in for me today. Isn’t she the best?? You will love her recipe for Frozen Lemon Souffle’ and her blog!!
Hello everyone! I’m Cindy and I blog at Little Miss Celebration, where we’re always crafting, cooking and finding ways to make everything you celebrate special. I’m so happy to be here today visiting with all of you and a big hug of thanks to Meegan for inviting me to share a “Best of” recipe. I am a huge lemon lover and we don’t have to wait until summer to enjoy a fabulous lemon dessert. We can get the great look of a soufflé without an oven with this delicious, Frozen Lemon Soufflé! Lemony, creamy, tart and rich, this frozen dessert has a texture that’s a cross between ice cream and custard. With a few simple touches, it’s easy to make a dinner-party worthy presentation – perfect for holiday entertaining and New Year’s Eve!
Frozen Lemon Soufflé
- 6 extra-large egg yolks and 4 extra-large egg whites, at room temperature
- 1 cup of sugar
- 2/3 cup fresh lemon juice (approximately 3-4 large lemons)
- Finely chopped zest of one lemon
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 1 ½ cups well-chilled whipping cream
This frozen lemon soufflé can be made in either a 2-quart soufflé dish or in individual soufflé dishes. The number of individual desserts that this recipe will yield depends on the size of your individual soufflé cups.
Prepare soufflé dish or cups by wrapping a 3-inch wide strip of aluminum foil around the top edge of the dish to form a “collar.” I like to double the foil for extra strength. Since these aren’t going in the oven, use tape to secure the foil to the dish. Since this is probably almost a 5″ collar, obviously my measuring skills need some work!
Place the gelatin in the ¼ cup of cold water to soften and set aside. In a medium saucepan, use an electric hand mixer to beat egg yolks and sugar together until the mixture is light colored and creamy. Add lemon juice and cook over low heat, stirring constantly, until thick. Add softened gelatin and lemon zest to cooked mixture, continuing to cook and stir until all gelatin is dissolved. Let mixture cool.
In a mixing bowl, whip the cream until soft peaks form. In another bowl, beat the egg whites until soft peaks form. Transfer the cooled egg yolk mixture to a large mixing bowl.
Fold the whipped cream into the egg yolk mixture, then fold in the egg whites.
Pour the mixture into the prepared soufflé dish or individual soufflé cups. To make it easy to place the finished mixture into individual cups, use a soup ladle!
Freeze soufflé at least 4 hours before serving. For a great presentation, finish with a rosette of whipped cream and a sprinkle of grated lemon zest and tie a sheer, yellow ribbon around the soufflé dish!
It has been so much fun spending time with you today and thanks so much to Meegan for inviting me to share on her wonderful blog! You are warmly welcomed to come visit me at Little Miss Celebration any time. Wishing all of you happy holidays and best wishes for a wonderful 2014!
Oh, Cindy! Thank you from the bottom of my heart!! You are amazing and a wonderful blogging friend. I appreciate you SO much!
I hope all of you will be sure to visit Cindy at Little Miss Celebration as soon as possible!!
Everyone make it a Souffle’ Saturday!!