Frozen Lemon Soufflé
This easy-to-make yet elegant soufflé will delight your guests. Give it a southern twist by replacing the lemon with lime.
- Prep: 20 min
- Cooking: 7 min
- Freezing: 2 h
Ingredients
- 4 eggs
- 3/4 cup (180 mL) sugar
- Zest and juice of two lemons
- 1/4 cup (60 mL) unsalted butter cubed
- 4 cups (1 L) vanilla ice cream
- Icing sugar
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Preparation
In a saucepan, whisk eggs, sugar, lemon zest and juice. Cook stirring over low heat for 5 minutes. Add the butter cubes one by one and mix well until it thickens. Remove from heat and let cool.
Cut large strips of parchment paper. Wrap around individual souffle molds and secure with elastic bands.
Soften ice cream using a mixer, add the lemon mixture. Pour into the souffle molds and freeze for 2 hours.
Carefully remove the parchment paper. Sprinkle with icing sugar and serve.
Tips
Nutritional information
Per serving| Energy: | 407 Calories |
| Protein: | 8 g |
| Carbohydrate: | 51 g |
| Fat: | 21 g |
| Fibre: | 2.3 g |
| Sodium: | 119 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 155 mg |
| Vitamin C: | 47 % |
| Vitamin B12: | 40 % |
| Riboflavin: | 25 % |
| Selenium: | 25 % |
