FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
- In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
- Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
- In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.
Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
MEYER LEMON SOUFFLé
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
- Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
- Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Butter souffl dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
- Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
- Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
- Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé mmediately.
FROZEN GRAND MARNIER SOUFFLES
Categories Liqueur Chocolate Dairy Egg Dessert Freeze/Chill Cocktail Party Frozen Dessert Spring Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
- Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
- Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
- Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.
LEMON SOUFFLé
This soufflé, adapted from Mark Bittman's famous tome, "How to Cook Everything," is rich, fluffy and very easy. You can also make orange or Grand Marnier variations. If you want to make individual soufflés, use a little more butter and grease four 1 1/2- to 2-cup ramekins.
Provided by Mark Bittman
Categories dinner, lunch, custards and puddings, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
- Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 38 grams, TransFat 0 grams
FROZEN LEMON SOUFFLE
Make and share this Frozen Lemon Souffle recipe from Food.com.
Provided by Vina7737
Categories Frozen Desserts
Time 13h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, and gelatine; 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 souffle 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:
- Souffle can be chilled in refrigerato 6 hours instead of being frozen.
Nutrition Facts : Calories 364.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 47.1, Carbohydrate 56.8, Fiber 0.1, Sugar 50.8, Protein 3.7
More about "frozen lemon and orange souffle recipes"
FROZEN ORANGE SOUFFLE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Category DessertTotal Time 20 minsEstimated Reading Time 2 mins
- In a saucepan, combine the orange juice, sugar, and lemon zest; reduce by 1/2 over high heat, stirring to help the sugar melt. Remove from heat, set aside, and let cool.
- In a mixing bowl, beat the egg yolks and cooled orange juice mixture together until light and thick. Carefully fold in the mint, whipped cream, and Grand Marnier.
SOUFFLE - MARTHA STEWART
From marthastewart.com
FROZEN LEMON AND ORANGE SOUFFLE - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 1104 per serving
ASTRAY RECIPES: FROZEN LEMON AND ORANGE SOUFFLE
From astray.com
THE ULTIMATE FRENCH LEMON SOUFFLé RECIPE - THE SPRUCE EATS
From thespruceeats.com
COLD LEMON SOUFFLé | WILLIAMS SONOMA
From williams-sonoma.com
FROZEN ORANGE SOUFFLE - RECIPE - COOKS.COM
From cooks.com
FROZEN ORANGE SOUFFLE RECIPE - RETRO DESSERT RECIPIES
From retrodessert.com
FROZEN LEMON FROST SOUFFLE RECIPE - FOOD.COM
From food.com
FROZEN LEMON AND ORANGE SOUFFLE – RECIPES NETWORK
From recipenet.org
You'll also love