Frozen Lemon Frost Souffle
|Whipping cream||2 Cup (32 tbs)|
|Creme patisserie||1 Cup (16 tbs)|
|Lemon juice||1 Cup (16 tbs), strained|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||17 Tablespoon (1 Cup Plus 1 Tablespoon)|
|Lemon leaves||3 , garnish|
|Candied orange||1 Tablespoon, slivered|
|Candied lemon||1 Tablespoon, slivered|
Cut strip of foil long enough to wrap around 1 1/2-quart souffle dish.
Fold in half lengthwise.
Generously butter 1 side and sprinkle with sugar.
Wrap around dish, letting foil extend about 4 inches above rim.
Secure with string.
Whip cream in large bowl until soft peaks form.
Fold in Creme Patissiere and lemon juice and set aside.
Whip egg whites in separate bowl until foamy.
Add cream of tartar and salt and continue beating until soft peaks form.
Gradually add sugar, beating constantly until mixture is stiff and shiny.
Carefully fold whites into lemon-creme mixture until completely incorporated.
Spoon into prepared dish.
Swirl top using back of spoon or spatula.
Carefully cover top with foil.
Freeze until quite firm but not solid, about 6 hours.
Remove collar and set dish on platter lined with lemon leaves.
Garnish with candied orange and lemon slivers.