Frozen Lemon Souffles

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup sugar
• 1/2 cup fresh lemon juice, strained
• 6 tablespoons unsalted butter
• 5 egg yolks
• 1 tablespoon lemon peel, finely grated
• 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

Recipe

• 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.