Frozen Lemon Soufflés
Ingredients
3
pasteurized egg yolks, at room temperature
⅓ cup
sugar
2 tbsp.
freshly grated lemon zest, plus more for garnish
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
1 cup
whipping cream
⅓ cup
limoncello or 6 oz. canned frozen lemonade concentrate, thawed
- whipped cream, for garnish
Directions
- Using parchment paper, make a collar around 6 (4 oz.) ramekins so that each collar stands about 1" above the top of each ramekin; secure well with tape.
- In a large mixing bowl, beat egg yolks, sugar, lemon peel and lemon juice until light and fluffy (1-2 min.).
- Add whipping cream; beat until soft peaks form.
- Gently stir in limoncello (lemon mixture will soften).
- Divide mixture evenly among ramekins; place in freezer for at least 8 hrs. or overnight.
- About 10 min. before serving, remove ramekins from freezer to thaw slightly.
- Remove paper collars; garnish with whipped cream and lemon zest.
