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Frozen lemon soufflés

 
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Frozen lemon soufflés

Serving size: Serves 8
Cuisine type: French
Cooking time: More than 2 hours
Special options: Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Frozen lemon soufflés
INGREDIENTS

6 eggs, separated
1/3 cup (75g) caster sugar
2 tablespoons finely grated lemon rind
2/3 cup (160ml) strained lemon juice
2 cups (500ml) thickened cream
¼ cup (55g) caster sugar, extra

Candied lemon slices
1 cup (220g) caster sugar
1 cup (250ml) water
2 lemons, sliced thinly
METHOD

1 Wrap a collar of foil around eight ¾cup (180ml) soufflé dishes, to stand about 3cm above the edge of the dishes; secure foil with rubber bands or string.

Beat egg yolks, sugar and rind in a small bowl with an electric mixer until thick and creamy. On low speed, beat in juice. Transfer mixture to a large bowl.

Beat cream in a small bowl with an electric mixer until soft peaks form. Fold cream into lemon mixture.

Beat egg whites in a clean, small bowl with an electric mixer until soft peaks form. Gradually add extra sugar, a tablespoon at a time, beating until sugar dissolves between additions. Fold egg white mixture into lemon mixture in two batches.

Divide mixture among prepared dishes. Cover loosely with plastic wrap; freeze until firm.

Candied lemon slices
Meanwhile, combine sugar and the water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves; add lemon slices and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat (keep lemon slices in syrup until ready to use).

To serve, remove collars from soufflés; stand 5 minutes. Decorate with Candied Lemon Slices. Serve immediately.
 
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