Zutaten für Frozen Lemon Souffle
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- Unflavored Gelatin
- Water
- 1 cup fresh lemon juice
- 6 large egg whites
- Whipping Cream
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Zubereitung von Frozen Lemon Souffle
- Preheat oven to 350°F (175°C). Grease and flour a 6-cup soufflé dish.
- In a medium saucepan, whisk together the lemon juice, zest, sugar, and cornstarch until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. This should take about 3-5 minutes.
- Remove from heat and stir in the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the lemon mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared soufflé dish.
- Bake for 30 minutes, or until the soufflé is puffed and golden brown.
- Remove from oven and let cool completely.
- Once cooled, cover and freeze for at least 4 hours, or preferably overnight.
- Before serving, let the soufflé sit at room temperature for 15-20 minutes to soften slightly.
- Dust with powdered sugar and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
202g
Fat
45g
Carbs
18g
