Imagine a dessert that's simultaneously elegant, refreshing, and absolutely show-stopping - this Frozen Lemon and Lime Souffle is your ticket to culinary stardom! Forget boring, heavy desserts that leave you feeling sluggish. This French-inspired frozen treat is a light, airy masterpiece that will transport your taste buds to a sunny Mediterranean coastline with every single bite. Whether you're hosting a sophisticated dinner party or craving a luxurious personal indulgence, this souffle promises to be your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 cup sugar
- 4 large egg whites
- 1 cup heavy cream
- Zest of 1 lemon
- Zest of 1 lime
Instructions
- Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
- In a medium saucepan, combine lemon juice, lime juice, and sugar. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and let cool to room temperature.
- Using an electric mixer, whip egg whites in a clean, dry bowl until stiff peaks form. Be careful not to overbeat, which can cause the whites to become dry and grainy.
- In a separate bowl, whip heavy cream until soft peaks form, being careful not to overwhip.
- Gently fold the cooled citrus syrup into the whipped egg whites, incorporating carefully to maintain the volume.
- Fold the whipped cream into the egg white mixture, adding lemon and lime zest. Use a light, sweeping motion to preserve the airiness of the mixture.
- Pour the souffle mixture into the prepared springform pan, smoothing the top with a spatula.
- Cover the pan with plastic wrap and freeze for at least 4 hours, or preferably overnight, until the souffle is completely set.
- Before serving, remove the souffle from the freezer and let stand at room temperature for 10 minutes to soften slightly.
- Release the springform pan, slice, and serve immediately. Garnish with additional citrus zest if desired.
Tips
- Temperature is key: Ensure all ingredients are at the right temperature before starting. Room temperature eggs whip better, and a cooled syrup helps maintain the souffle's delicate structure.
- Whipping technique matters: When beating egg whites and cream, stop just at soft/stiff peak stage. Overbeating can deflate your souffle's gorgeous volume.
- Fold gently: Use a spatula and a light, sweeping motion when combining ingredients to preserve the airiness. Think of it like you're tucking in a delicate cloud!
- Freezing is crucial: Allow ample freezing time (at least 4 hours) to ensure a perfectly set texture. Overnight is even better.
- Serving pro tip: Let the souffle sit at room temperature for 10 minutes before serving to achieve the ideal creamy-frozen consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
