Frozen Lemon Frost Souffle

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 cups whipping cream
• 1 cup fresh lemon juice, strained
• 7 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 1 tablespoon sugar
• butter
• sugar
• lemon leaves, garnish
• candied citron peel, garnish
• 2 egg yolks
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon all-purpose flour
• 1 cup milk, heated to just below boiling point
• 1/4 teaspoon vanilla

Recipe

• 1 for creme patissiere:.
• 2 place yolks in a small deep saucepan and beat with whisk until light and frothy.
• 3 gradually add sugar, beating constantly until mixture is thick and lemon-colored and forms a ribbon when it falls from whisk.
• 4 add flour and beat until smooth.
• 5 add hot milk a little at a time, beating constantly until well blended.
• 6 place saucepan over medium heat and cook,stirring constantly with whisk, until mixture is thick and coats spoon, about 5 to 6 minutes.
• 7 be sure whisk reaches sides and bottom of pan to prevent lumping or scorching.
• 8 pour into a bowl and stir in vanilla.
• 9 cool slightly, then cover and chill.
• 10 * creme can be covered and refrigerated several days before using, if desired. bring to room temperature and whisk until loosened before using in the souffle.
• 11 for souffle:.
• 12 cut strip of foil long enough to wrap around a 1 1/2 quart souffle dish.
• 13 fold in half lengthwise;generously butter on side and sprinkle with sugar.
• 14 wrap around dish letting foil extend about 4 inches above the rim; secure with string.
• 15 whip cream in large bowl until soft peaks form; fold in creme patissiere and lemon juice and set aside.
• 16 whip egg whites in a separate bowl until foamy;add cream of tartar and salt and continue beating until soft peaks form.
• 17 gradually add sugar, beating constantly until mixture is stiff and shiny.
• 18 carefully fold whites into lemon-creme mixture until completely incorporated.
• 19 spoon into prepared dish; swirl top with spoon or spatula.
• 20 carefully cover top with foil and freeze until quite firm, but not solid, about 6 hours.
• 21 remove collar and set dish on a platter lined with lemon leaves.
• 22 garnish with candied orange and lemon slivers.