Prep 25 mins
Cook 10 mins
The meltingly smooth and creamy "crust" contains an airy souffle-like filling. Rich, yet light, this dessert is perfect after a substantial meal. Nice with crisp ginger or butter cookies. Originally from a June 1979 issue of Bon Apetit. Freezing time is not included in prep time.
- 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
- lemon leaves, garnish
- candied citron peel, garnish
Vanilla Pastry Cream (creme patissiere use 1 cup)
- 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
- For Creme Patissiere:.
- Place yolks in a small deep saucepan and beat with whisk until light and frothy.
- Gradually add sugar, beating constantly until mixture is thick and lemon-colored and forms a ribbon when it falls from whisk.
- Add flour and beat until smooth.
- Add hot milk a little at a time, beating constantly until well blended.
- Place saucepan over medium heat and cook,stirring constantly with whisk, until mixture is thick and coats spoon, about 5 to 6 minutes.
- Be sure whisk reaches sides and bottom of pan to prevent lumping or scorching.
- Pour into a bowl and stir in vanilla.
- Cool slightly, then cover and chill.
- * 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.
- For souffle:.
- Cut strip of foil long enough to wrap around a 1 1/2 quart souffle dish.
- Fold in half lengthwise;generously butter on side and sprinkle with sugar.
- Wrap around dish letting foil extend about 4 inches above the rim; secure with string.
- Whip cream in large bowl until soft peaks form; fold in creme patissiere and lemon juice and set aside.
- Whip egg whites in a separate bowl until foamy;add cream of tartar and salt and continue beating until soft peaks form.
- Gradually add sugar, beating constantly until mixture is stiff and shiny.
- Carefully fold whites into lemon-creme mixture until completely incorporated.
- Spoon into prepared dish; swirl top with spoon or spatula.
- Carefully cover top with foil and freeze until quite firm, but not solid, about 6 hours.
- Remove collar and set dish on a platter lined with lemon leaves.
- Garnish with candied orange and lemon slivers.