Cold Lemon Souffle

This elegant Cold Lemon Souffle is a refreshing no-bake dessert that balances the tartness of fresh lemons with the richness of whipped cream. The base is made by gently "cooking" egg yolks with lemon juice and sugar, creating a smooth, custard-like consistency. Unflavored gelatin ensures the dessert holds its shape while remaining delicate. Folded with stiffly beaten egg whites, the mixture becomes incredibly light and airy. It sets in the refrigerator, making it perfect for make-ahead entertaining. Serve it chilled, optionally topped with fresh berries, for a sophisticated finish to any meal. It&# 226;ÂÂs a showstopper that tastes as good as it looks.

Cuisine: French

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 720.0

Dietary: Gluten-free

Description

This elegant Cold Lemon Souffle is a refreshing no-bake dessert that balances the tartness of fresh lemons with the richness of whipped cream. The base is made by gently "cooking" egg yolks with lemon juice and sugar, creating a smooth, custard-like consistency. Unflavored gelatin ensures the dessert holds its shape while remaining delicate. Folded with stiffly beaten egg whites, the mixture becomes incredibly light and airy. It sets in the refrigerator, making it perfect for make-ahead entertaining. Serve it chilled, optionally topped with fresh berries, for a sophisticated finish to any meal. It&# 226;ÂÂs a showstopper that tastes as good as it looks.

Ingredients

5 Eggs Separated
1 1/4 cup Sugar
2 cup Whipping cream
3 lg Lemons (2/3 c. juice)
2 Envelopes Unflavored

Directions

1
Soften the unflavored gelatin in 1/2 cup of hot water. Let it sit for a few minutes, then beat until completely dissolved. Set aside to cool slightly.
2
In a large mixing bowl, beat the egg yolks and sugar together until light and fluffy.
3
Grate the rind from the lemons if desired (optional), then squeeze the lemons to measure out 2/3 cup of fresh lemon juice.
4
Gradually add the lemon juice to the egg yolk and sugar mixture while beating continuously. The acidity will cook the eggs, creating a thick, pale custard base.
5
Stir the dissolved gelatin into the lemon-egg mixture. Continue stirring until the mixture begins to thicken slightly.
6
In a separate bowl, whip the whipping cream lightly until soft peaks form. Gently fold the whipped cream into the lemon mixture.
7
In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar (or 1/8 tsp if available) until stiff, glossy peaks form.
8
Carefully fold the beaten egg whites into the lemon-cream mixture in two or three additions, being gentle to maintain airiness.
9
Spoon the mixture into a serving dish or individual ramekins. Smooth the top with a spatula.
10
Refrigerate the souffle for at least 2 hours, or until completely set and firm to the touch.
11
Serve chilled, optionally garnished with fresh berries.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 720.0kcal

% Daily Value *
Total Fat 43.4g67%
Saturated Fat 26.5g133%
Cholesterol 132.0mg44%
Sodium 13.0mg1%
Total Carbohydrate 84.8g29%
Dietary Fiber 2.1g9%
Sugars 79.9g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lemon, souffle, no-bake, dessert, french, citrus, chilled, gelatin, whipped cream, egg whites, light, airy, refreshing, summer, party, make-ahead, berries, custard, easy, elegant

Read it online: https://www.chefs-mate.com/recipe/cold-lemon-souffle-m_c-tx/