Frozen Lemon Frost Souffle - whipping cream

Method

• For Creme Patissiere:.
• Place yolks in a small deep saucepan and beat with whisk until light and frothy.
• Gradually add sugar, beating constantly until mixture is thick and lemon-colored and forms a ribbon when it falls from whisk.
• Add flour and beat until smooth.
• Add hot milk a little at a time, beating constantly until well blended.
• Place saucepan over medium heat and cook,stirring constantly with whisk, until mixture is thick and coats spoon, about 5 to 6 minutes.
• Be sure whisk reaches sides and bottom of pan to prevent lumping or scorching.
• Pour into a bowl and stir in vanilla.
• Cool slightly, then cover and chill.
• * creme can be covered and refrigerated several days before using, if desired.
• Bring to room temperature and whisk until loosened before using in the souffle.
• For souffle:.
• Cut strip of foil long enough to wrap around a 1 1/2 quart souffle dish.
• Fold in half lengthwise;generously butter on side and sprinkle with sugar.
• Wrap around dish letting foil extend about 4 inches above the rim; secure with string.
• Whip cream in large bowl until soft peaks form; fold in creme patissiere and lemon juice and set aside.
• Whip egg whites in a separate bowl until foamy;add cream of tartar and salt and continue beating until soft peaks form.
• Gradually add sugar, beating constantly until mixture is stiff and shiny.
• Carefully fold whites into lemon-creme mixture until completely incorporated.
• Spoon into prepared dish; swirl top with spoon or spatula.
• Carefully cover top with foil and freeze until quite firm, but not solid, about 6 hours.
• Remove collar and set dish on a platter lined with lemon leaves.
• Garnish with candied orange and lemon slivers.