Poor Little Lemon Soufflé [Frozen Lemon Soufflé with Sugared Berries]



I’ve been feeling a little guilty since I posted the recipe for Lasagna Caprese. Not because it wasn’t delicious and not because it didn’t deserve first display dibs. But more so because I unintentionally poo-pooed the wonderfully delicious dessert that I had meant to post before that.

I am certain, though most do disagree, that inanimate objects (more specifically, my kitchen equipment) have feelings. Feelings I have a hard time dismissing without feeling guilty myself. I know, for a fact, that my favourite balloon whisk feels glum when I opt to use it’s smaller, flatter relative. I know that all my pots and pans are waiting at the edge of the shelf, anticipation hanging heavy on their little lids, to see who gets to be called up to play. I just know it. And if it makes me crazy, well so be it. I’m as batty as they come. But there is a good chance you had already jumped to that conclusion, so I feel slightly more at ease admitting it. Now you know. 



The dessert I so thoughtlessly tossed aside was one that I intend to make over and again this summer. Everything about it was perfect. From the bright, tangy, lemon flavour literally bursting from every bite, to the lightly sugared berries sitting pretty atop the soufflé. The idea of freezing a soufflé is certifiably genius in my books. The little pockets of air created by whipped egg whites freeze into an airy, lighter-than-ice-cream, treat that didn’t feel nearly as guilt-evoking as a personal-pint (don’t tell me I’m the only one who can polish one off myself…) of Haagen Daz. 

If you’re looking for a dessert that is creative, bright flavoured and simple, look no further. You’re here already!



Frozen Lemon Souffé
adapted from Everyday Food, Issue 83, June 2011

1 cup granulated sugar
1 tbsp grated lemon zest
juice from 3 lemons
8 large eggs, whites and yolks separated
1/4 tsp salt
2/3 cup cold heavy (whipping) cream
1 1/2 cups fresh raspberries
Confectioners sugar to garnish

Wrap the outside of 4 6oz ramekins with parchment paper, extending 2-3 inches above the rim, and secure with tape. It should fit quite snug. 



Whisk together sugar, egg yolks (no whites), lemon juice, and salt. Pour into to a saucepan over medium-high heat. Let cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and bubbles form around the edges of the pan, about 5 minutes. Remove pan from heat, while still whisking, and pour into a fine mesh sieve placed over a heat-proof bowl. Using a rubber spatula, press curd through the sieve. Be sure to scrape the bottom of the sieve into the bowl after you’re finished. Lots of good stuff down there! 
Press plastic wrap directly against surface of curd and refrigerate until cooled, about 30 minutes.  





Add egg whites to a large bowl (or bowl of standing mixer) and, using an electric mixer or large whisk, whip until stiff peaks form, 2 minutes. Gently fold the egg whites into cooled curd until combined. 

In the same bowl you whisked the egg whites (or another bowl if you like to do dishes - I don’t) add the cream and beat until stiff peaks form, 3 minutes. Fold cream into the soufflé mixture. I found it hard to incorporate so I added a little bit of the souffle batter into the cream to loosen it slightly first. Either option is fine. 



Pour into ramekins and freeze until firm, about 6 hours. 

When ready to serve, top with raspberries and dust with confectioners sugar. 



Now take a bite. Ready? 1, 2, 3…. siiiiiiiiiiigh. Wasn’t that delicious? 

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