You may also like
Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 6 None eggs, separated
- 2/3 cup granulated sugar
- 2 tbsp lemon zest
- 2/3 cup lemon juice, strained
- 2 cups heavy cream
- None None Candied Lemon Slices
- 2 cups granulated sugar
- 2 None lemons, thinly sliced
Method
- Wrap a piece of foil around 8 - 6oz ramekins, making a 1 inch rim above the edge of ramekins. Secure with rubber bands or string.
- Whisk together egg yolks, 1/3 cup sugar and lemon zest until thick and creamy. Whisk in juice then transfer to a large bowl. Whip cream to soft peaks then fold in. Beat egg whites to soft peaks. Gradually add remaining sugar, beating until sugar dissolves between additions. Fold into lemon mixture. Distribute between prepared ramekins, cover loosely with plastic wrap and freeze until firm.
- Meanwhile, to make the candied lemon slices, stir sugar and 1 cup water over low heat until sugar dissolves. Add lemon slices and bring to a boil. Reduce heat and simmer, uncovered, for 2 mins. Set aside.
- To serve, remove foil from ramekins. Let souffles stand at room temperature for 5 mins. Decorate with candied lemon slices. Serve immediately.
