Frozen Citrus Souffles

Total Time:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 cup heavy cream
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 tablespoon butter
  • 1 cup plus 1 1/2 tablespoons sugar
  • 3 egg whites*
  • 1 pinch salt
  • 1 tablespoon lime juice
Directions

In a small saucepan combine heavy cream and the zests, and scald. Remove from heat and let cream infuse for at least 1 hour. Transfer cream to a mixing bowl and chill thoroughly before proceeding.

Butter 4 3/4-cup ramekins and sprinkle them1 1/2 tablespoons of the sugar. Cut strips of waxed paper long enough to overlap around sides of ramekins and wide enough to extend 2 to 2 1/2-inches above the tops. Tape or tie the strips around the ramekins.

When the heavy cream is chilled, whip it to soft peaks.

In a large mixing bowl, beat the egg whites and salt until slightly thickened and frothy. Add remaining sugar in small increments as you continue to beat the whites, beating until whites are stiff and glossy, about 5 minutes.

Stir in the lime juice and, using a large spatula or a balloon whisk, carefully fold a small amount of the whipped cream into the whites to lighten them. Add remaining whipped cream to whites and gently but thoroughly fold together.

Divide the souffle mixture among the prepared ramekins and chill in the freezer until completely frozen, 2 to 3 hours. Remove the waxed paper strips from the frozen souffles, top each souffle with a sprig of mint, freshly grated lime or orange zest, or candied violets, and serve.

Note: For a different presentation, souffles may also be presented in hollowed out lemons or oranges.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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    Recipe courtesy of Emeril Lagasse