8/9/2019 Frozen Lemon Souffl Recipe

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Frozen Lemon Souffl

Ingredients:

250 g vanilla wafers

cup butter, melted

cup fresh lemon juice (from 2 large lemons)

1 tbsp lemon zest

4 large eggs, separated

cup plus cup sugar

1/8 tsp salt

1/8 tsp cream of tartar

1 cups 35% cream

Garnish of your choice {lemon zest, strawberries, raspberries, blueberries, currents. Blackcurrent syrup

(Ribena) etc.}

Instructions:

1. Crush wafers in food processor. Alternatively, place wafers in a ziplock bag, place the bag insidea folded tea towel, and pound wafers with a meat mallet.

2. Drizzle in melted butter and process wafers until finely ground.3. Press wafers firmly into a 9-inch springform pan, dessert mold, souffl dishes or dessert mold of

your choice.

4. In a large bowl, lightly beat egg yolks. Add lemon zest, juice and cup sugar and blend.5. Using a mixer with the whisk attachment, beat egg whites until foamy. Add in cream of tartar

and salt. Continue beating until soft peaks form. Gradually add the remaining cup of sugar

and beat until stiff peaks form. {Note: This step can be done by hand but takes much longer}.

6. In another bowl, whip cream.7. Fold egg whites and whipped cream into yolk mixture. Spoon into your springform pan or

dessert mold etc.

8/9/2019 Frozen Lemon Souffl Recipe

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8. Cover with foil and freeze at least 8 hours.9. Remove sides from the pan and decorate souffl with garnish (fruit etc.), of your choice.