Frozen Lemon Souffle

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 848 x



  1. In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice
  2. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green)
  3. Cool
  4. Chill until partially set, about 1 hour, stirring occasionally
  5. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture
  6. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture
  7. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish
  8. Pour mixture into dish
  9. Freeze 6 hours or overnight
  10. Remove "collar"
  11. Garnish with whipped cream, candy lemon drops and gum drop slivers if desired
  12. Return leftovers to freezer
  13. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen

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