Frozen Lemon Soufflé
Claimed by Helen Corbitt
Serves 6 · 2 of 5 items checked · 4 aisles
Produce
Dairy & Eggs
Pantry / Durable
- Checked by Helen Corbitt
Spices & Seasoning
- Checked by Helen Corbitt
Recipe by Helen Corbitt
A light frozen dessert of lemon custard folded into whipped cream, served in chilled dishes.
Frozen lemon soufflé was one of the Zodiac Room's most requested desserts, elegant and cold and bracing after a rich meal. It is really a frozen mousse, held in the freezer and served with a little candied peel or a crisp biscuit.
The dish
2 of 5 items checked
Claimed by Helen Corbitt
Serves 6 · 2 of 5 items checked · 4 aisles
Beat the egg yolks with the sugar and lemon zest and juice until pale and thick, then cook gently over a pan of simmering water until the mixture thickens. Cool completely.
Whip the cream to soft peaks and fold it into the cooled lemon custard.
Spoon the mixture into a soufflé dish, level the top, and wrap it well.
Freeze for at least four hours. Serve in chilled dishes, with a little extra lemon zest if you like.
Adapted from Helen Corbitt's Cookbook.
Lunch at the Zodiac Room · Dallas, Texas