If you’re looking for a light, refreshing dessert this summer, try this frozen lemon souffle with raspberries.
The name sounds intimidating, but the techniques involved are not difficult. And I’ll walk you through each step in the process.
Frozen lemon souffle with raspberries
1 cup granulated sugar
3 or 4 large lemons
8 large eggs (choose pasturized eggs since we won’t be cooking the egg whites)
1/4 teaspoon salt
2/3 cup cold heavy (whipping) cream
1 pint fresh raspberries
powdered sugar, for dusting
3½ cup souffle mold or four 6 ounce ramekins (If you don’t have a souffle mold or ramekins, any glass bowl will work. You just won’t have as pretty of a presentation.)
Parchment paper (This will allow you to fill the mold above the rim, making your creation look like a traditional souffle. If you don’t have parchment paper, you may have to divide the souffle between two molds as you won’t be able to fill above the rim of the dish)
Lemon zester or microplane (if you don’t have one, I’ll explain a work-around solution below)
Medium heavy bottom saucepan
Fine mesh sieve
Electric mixer (either a hand mixer or stand mixer will work)
Zest lemons to equal 1 tablespoon zest. (Note: see side bar)
Juice lemons to equal 3/4 cup lemon juice. (See side bar for hints)
Wrap outside of souffle mold or ramekins with parchment paper, extending 3 inches above mold, securing with tape. This will allow you to fill the souffle beyond top of mold. If you don’t have parchment paper, just divide souffle between additional containers.
Place your fine mesh sieve over a large heatproof bowl and set aside.
Separate egg whites from egg yolks (See side bar for tips)
To make the lemon curd, in your medium saucepan, combine sugar, juice, zest, egg yolks and salt over medium-high heat. Whisk constantly until small bubbles form around the edge of pan, about 5 minutes. Do not let it boil.
Immediately pour lemon curd through the sieve, pressing the mixture into the bowl with a rubber spatula. Don’t forget to scrape the bottom of the sieve – there’s lots of lemon curd hanging on the bottom!
Place a piece of plastic wrap directly on the surface of the lemon curd and refrigerate about 30 minutes or until cool. You can refrigerate overnight at this point.
In a large bowl, use your electric mixer to beat the egg whites until stiff peaks form, 2-3 minutes on high speed. Gently fold egg whites into cooled lemon curd using your rubber spatula.
Using the bowl from the egg whites, beat the cream until stiff peaks form, 2-3 minutes on high. Gently fold whipped cream into lemon curd mixture using your rubber spatula.
Pour the lemon curd into molds and freeze until firm, 6 hours or overnight.
To serve, remove parchment. Top with raspberries and dust with powdered sugar.
– Adapted from a recipe by Martha Stewart
Karen Tempel, an aspiring chef since she could reach the countertops, has been delighting friends and family with tempting treats for most of her life. She is the owner of Everyday Gourmet, a custom caterer in the Aiken area. Visit her website at www.LetKarenCook.com or email her at Karen@LetKarenCook.com.
• If you don’t have a lemon zester or microplane, use a sharp knife to carefully remove slices of the peel trying to only take the yellow part while leaving the bitter white part behind. Finely mince the yellow peel and proceed as directed. You will be straining the lemon curd and will be removing the bits of peel later in this recipe.)
• You will get more juice from your lemons if you roll them on the counter with the palm of your hand before juicing. You can also pop them in the microwave for 5-10 seconds to make them easier to juice.
• To separate the egg yolk from the white you can use an egg separator. If you don’t have one, crack the egg over a bowl and ‘catch’ the yolk in one half of the shell while allowing the white to separate and fall into the bowl. Place the yolk in a separate bowl. Note: if you’re going to use this method, it is a good idea to wash your eggs first.
• If you’re new to separating eggs, use a separate bowl to initially separate the egg, then place the separate parts into the common bowls. That way if the yolk breaks, you’ve only ruined one egg, not the whole batch. You don’t want egg yolk in the whites or it won’t form stiff peaks properly.