Frozen Lemon Souffle
|Eggs||8 Small, separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Lemon||1 , rind grated|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Sweetened whipped cream||1⁄4 Cup (4 tbs)|
In a 2 quart bowl set over hot water in a saucepan, beat egg yolks and 3/4 cup of the sugar until light and lemon colored.
Add lemon juice and continue beating until the egg mixture is very thick and falls in a ribbon when beqter is raised.
Remove from heat.
With clean beaters, beat egg whites with a pinch of salt until soft peaks form.
Beat in remaining 3/4 cup sugar, 1 tablespoon at a time, until stiff and glossy.
Thoroughly fold 1/4 of the beaten egg whites into the lemon mixture.
Gently fold in the remaining egg whites and lemon rind.
Collar a 2 quart souffle dish .
Beat cream until stiff; fold into the lemon mixture.
Break ladyfingers into chunks and place in the bottom of the souffle dish.
Moisten with sherry and cover with the lemon mixture.
Freeze 4 to 5 hours.
Once frozen, the souffle may be covered with plastic wrap and kept up to 2 days.
If frozen more than 6 hours, let stand 30 to 45 minutes in the refrigerator before serving.
At serving time, remove collar and garnish top with sweetened whipped cream.
Serving size: Complete recipe
Calories 2487 Calories from Fat 934
% Daily Value*
Total Fat 105 g162%
Saturated Fat 56 g280.2%
Trans Fat 0 g
Cholesterol 1564.5 mg521.5%
Sodium 1190.8 mg49.6%
Total Carbohydrates 357 g119.2%
Dietary Fiber 7.3 g29%
Sugars 319.9 g
Protein 48 g95.5%
Vitamin A 98.4% Vitamin C 259.2%
Calcium 49.9% Iron 39.2%
*Based on a 2000 Calorie diet