Frozen Lemon Soufflé - weight Vanilla Wafers

Method

• Note: This recipe contains raw eggs, in case you are sensitive to this.
• 1. Crush Vanilla Wafers in food processor. Or you can place wafers in a ziplock bag, place the bag inside a folded tea towel, and pound wafers with a meat mallet.
• 2. Drizzle in the melted butter and process wafers until finely ground.
• 3. Press wafers firmly into a 9-inch spring form pan, dessert mould, souffle dishes or dessert mould of your choice.
• 4. In a large bowl, lightly beat egg yolks. Add lemon zest, juice and 1/4 cup sugar and blend.
• 5. Using a mixer with the whisk attachment, beat egg whites until foamy. Add in cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining 3/4 cup of sugar and beat until stiff peaks form. {Note: This step can be done by hand but takes much longer}.
• 6. In another bowl, whip the cream.
• 7. Fold egg whites and whipped cream into the egg yolk mixture. Spoon into your spring form pan or dessert mould, etc.
• 8. Cover with foil and freeze at least 8 hours.
• 9. Remove sides from the pan and decorate souffle with garnish (fruit etc.), of your choice.