Frozen Lemon Souffles

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Filling.
  • Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil.
  • Pour into nonaluminum container; cool to room temperature.
  • Cover and refrigerate until very cold and firm.
  • (Can be prepared 2 weeks ahead and chilled.).
  • For Souffle.
  • Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside.
  • Place yolks in large mixer bowl and whisk to blend well.
  • Bring large saucepan of water to gentle simmer.
  • In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
  • Increase heat and bring to a boil;whisk into yolks in bowl.
  • Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil.
  • Set souffle base aside until cool, stirring mixture occasionally.
  • Beat 2 1/2 cups whipping cream to soft peaks.
  • Fold into cooled souffle base.
  • Fill each prepared dish 3/4 full.
  • Whip remaining 1/4 cup cream to stiff peaks.
  • Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
  • Spoon thin layer into each dish,spreading evenly.
  • Spoon remaining souffle base into dishes,smoothing tops if necessary.
  • Cover and freeze until firm, about 4 hours.
  • Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
  • Pipe single star or rosette in center of each souffle; remove paper collars.
  • If souffles are solidly frozen, let soften slightly in refrigerator before serving.
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