Frozen Lemon Souffle Recipe - Cooking Index
Frozen Lemon Souffle Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Sugar |
| 2/3 cup | 157ml | Lemon juice or lime juice |
| 3 tablespoons | 45ml | Cornstarch |
| 3 tablespoons | 45ml | Egg whites (large) |
| 1 | Unflavored gelatin | |
| 1/2 | Whipping cream - ( 1 c) | |
| 1 cup | 237ml | Water |
In large saucepan, combine sugar, cornstarch, and gelatin; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool.
Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt soufflee dish. Pour mixture into dish. Freeze 6 hours or overnight.
Remove "collar".
Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer.
TIP: Soufflee can be chilled in refrigerator 6 hours instead of being frozen.
Source:
Jo Anne Merrill
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