Recipe courtesy of Jean-Pierre Brehier

Frozen Lemon and Orange Souffle

  • Level: Easy
  • Yield: 4 servings
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4 oranges

6 eggs, separated

1 cup sugar, divided

6 ounces lemon curd or lemon marmalade

1/2 cup orange liqueur (Recommended: Curacao or Grand Marnier)

1 tablespoon pure vanilla extract

2 cups heavy cream

Lime and Yogurt Sauce, recipe follows

Lime and Yogurt Sauce:

12 ounces low-fat vanilla yogurt

6 ounces lemon or lime curd

1 tablespoon pure vanilla extract


  1. 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.
  2. 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.
  3. In a separate cold bowl, whip the cream until firm. Set aside.
  4. In another bowl at room temp, beat the egg whites until soft peaks form.
  5. 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.

Lime and Yogurt Sauce:

  1. Mix all the ingredients in a food processor until very smooth.
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