Frozen lemon soufflé, a delight for the eyes and the palate.

For a few years now, I’ve been serving it as the closing dessert at Christmas Eve dinner. Light and lemon-scented, it’s perfect as the conclusion of a rather rich lunch or dinner. Inspired by a Cannavacciuolo recipe, fresh and light but absolutely delicious, the ingredients are few: cream and lemon, but very fresh.

It is prepared quite quickly and is not particularly difficult to make. The presentation is rather spectacular and can be decorated with small meringues and fresh fruit. Let yourself be tempted by this wonder

Here are other sweet recipes with lemon:

Difficulty: Medium
Cost: Affordable
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons, Christmas

204.59 Kcal

calories per serving

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Energy 204.59 (Kcal)
Carbohydrates 14.44 (g) of which sugars 14.29 (g)
Proteins 3.03 (g)
Fat 15.28 (g) of which saturated 0.49 (g)of which unsaturated 0.60 (g)
Fibers 0.24 (g)
Sodium 17.43 (mg)

Indicative values for a portion of 63 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

5 oz whipping cream
1/4 cup sugar
1 tsp gelatin sheets
1 egg
Half lemon

Tools

Electric whisks Moulinex HM450 PrepMix, Electric Hand Mixer, 450 W Power, 5 Speed Settings and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Gray
Baking molds Guardini Gardenia, Springform Pan with 2 Bases, Steel with Non-Stick Coating, Black, ø 6 inches
Spatulas Joejis 3-piece Cake Spatula Set – Stainless Steel Pastry Spatula, Cake Decorating Spatula for Frosting Cakes, Cupcakes, and Pastries

Frozen Lemon Soufflé Steps

Whip the cream until soft peaks form and place it in the refrigerator
Beat the egg white with 40g of sugar until stiff peaks form. In another bowl, beat the yolk with the remaining sugar. Soak the gelatin in cold water, squeeze it well, and dissolve it in 3 tablespoons of hot milk
Combine all the mixtures, gently folding with a spatula from top to bottom. Add the grated zest and juice of half a lemon. Pour the cream into a round mold about 6 inches in diameter, lined with damp parchment paper, level the mixture with a spatula, and place it in the freezer for about 4 hours
Unmold the soufflé and place it on a serving plate, decorate with crumbled meringue that I applied around the dessert and also a little on top, and garnish with fresh fruit