Frozen Lemon Souffles Recipes

FROZEN LEMON AND ORANGE SOUFFLE

Steps:

• Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells.
• In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.
• In a separate cold bowl, whip the cream until firm. Set aside.
• In another bowl at room temp, beat the egg whites until soft peaks form.
• In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
• Mix all the ingredients in a food processor until very smooth.

FROZEN LEMON SOUFFLES

Steps:

• 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.

LEMON SOUFFLé

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.

FROZEN LEMON SOUFFLE

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.

FROZEN GREEN TEA SOUFFLES

Steps:

• Wrap six 2-ounce ramekins with parchment, extending 1-inch above rim. Secure with tape; set aside. Stir boiling water and tea in a bowl. Refrigerate 30 minutes.
• Put sugar, egg yolks, and tea mixture into the bowl of an electric mixer set over a pan of simmering water. Whisk until lightened and fluffy, about 8 minutes. Attach bowl to mixer fitted with the whisk attachment; beat on medium speed until cool, about 5 minutes. Transfer to a bowl.
• Put cream and creme de menthe into the clean bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high until stiff peaks form. Fold into yolk-tea mixture. Divide among prepared ramekins. Freeze at least 4 hours (up to overnight). Remove parchment. Let stand at room temperature 10 minutes before serving. Serve dusted with tea.