Recipe courtesy of Jean-Pierre Brehier
Frozen Lemon and Orange Souffle
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1102
- Total Fat
- 53
- Saturated Fat
- 31
- Carbohydrates
- 123
- Dietary Fiber
- 3
- Sugar
- 116
- Protein
- 21
- Cholesterol
- 414
- Sodium
- 375
Ingredients
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
Directions
- 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.
Lime and Yogurt Sauce:
- Mix all the ingredients in a food processor until very smooth.