Frozen Lemon Frost Souffle

Name: Frozen Lemon Frost Souffle
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8-10 serving(s)
Ingredients: 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; butter; sugar; lemon leaves, garnish; candied citron peel, garnish; 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

Submitted by Leslie in Texas

"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."

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Ready In:: 35mins
Ingredients:: 17
Serves:: 8-10

ingredients

Souffle
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
butter
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

directions

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.