Frozen Lemon Souffles

Submitted by Leslie in Texas

"These delectable little souffles have a tart lemon curd-like layer sandwiched between layers of fluffy lemon souffle. This can also be made in a 32 oz. souffle dish. The recipe is from an April 1984 issue of Bon Appetit.Refrigerating and freezing times are not included in prep time."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 8

ingredients

• Lemon Filling

• 1⁄2 cup sugar
• 1⁄2 cup fresh lemon juice, strained
• 6 tablespoons unsalted butter
• 5 egg yolks
• 1 tablespoon lemon peel, finely grated

• Lemon Souffle

• 10 egg yolks, room temperature
• 1 1⁄4 cups sugar
• 2⁄3 cup fresh lemon juice, strained
• 2⁄3 cup water
• 2 tablespoons lemon peel, finely grated
• 2 3⁄4 cups whipping cream

directions

1. For Filling.
2. 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.
3. Pour into nonaluminum container; cool to room temperature.
4. Cover and refrigerate until very cold and firm.
5. (Can be prepared 2 weeks ahead and chilled.).
6. For Souffle.
7. 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.
8. Place yolks in large mixer bowl and whisk to blend well.
9. Bring large saucepan of water to gentle simmer.
10. In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
11. Increase heat and bring to a boil;whisk into yolks in bowl.
12. 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.
13. Set souffle base aside until cool, stirring mixture occasionally.
14. Beat 2 1/2 cups whipping cream to soft peaks.
15. Fold into cooled souffle base.
16. Fill each prepared dish 3/4 full.
17. Whip remaining 1/4 cup cream to stiff peaks.
18. Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
19. Spoon thin layer into each dish,spreading evenly.
20. Spoon remaining souffle base into dishes,smoothing tops if necessary.
21. Cover and freeze until firm, about 4 hours.
22. Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
23. Pipe single star or rosette in center of each souffle; remove paper collars.
24. If souffles are solidly frozen, let soften slightly in refrigerator before serving.