Frozen Lemon Souffle

Inspiration: Everyday food magazinePrep time:
Cook time: 1 hour + freezing
Makes: 4 servings
Description:


Ingredients
1 cup sugar
1 Tbsp grated lemon
+ 3/4 cup of lemon juice (about 3 lemons)
8 large eggs, whites and yolks separated
1/4 tsp salt
2/3 cup heavy cream
1 cup of fresh berries
confectioner's sugar for dusting

1. Wrap the outside of 4x 6oz ramekin with parchment paper, extend the parchment about 3 inches above the rim. Secure with tape.
2. In a medium sauce pan, whisk together granulated sugar, lemon zest, lemon juice, yolks, and salt over medium-high heat.
3. Whisk constantly, until the mixture is thick enough to coat the back of a spoon and small bubbles are forming around the edge of the pan (about 5 min).
4. Remove from heat and keep whisking.
5. Pour mixture through a fine-mesh sieve into a bowl. Press on the lemon curd with a spatula to push through as much of the curd as you can.
6. Place plastic wrap directly against the surface of curd. Refrigerate until cool, at least 30 minutes up to 12 hours.
7. In a mixer, beat egg whites on high until stiff peaks form. Gently fold egg whites into the cooled lemon curd.
8. Using the same mixer bowl, beat cream on high until stiff peaks form. Fold the whip cream into the lemon curd mixture.
9. Pour into the prepared mold, lemon curd should come above the ramekin and look like a "souffle." That is why the parchment paper is there.  Freeze until firm. 6-12 hours.
10. To serve, remove the parchment paper, top with berries and dust with confectioners sugar.

Tips and Tricks
Ensure the plastic wrap is against the surface of the curd or you will get a film on the top that you don't want.
This is an excellent dessert on a hot day.
I love to make things ahead of time and when everyone is ready for dessert, whip it out!

Variations