Frozen! Chill Out with Lemon Souffle

Cool, light, refreshing and relatively easy to make. An original created in France and now, made in America. Definitely a way to impress both family and friends!

INGREDIENTS:

1 cup granulated sugar

1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3 lemons)

8 large eggs, whites and yolks separated

1/4 teaspoon salt

2/3 cup cold heavy cream

1 1/2 cups raspberries (6 ounces)

Confectioner’s sugar, for dusting

DIRECTIONS:

1. Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.

2. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.

3. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).

4. In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with Confectioner’s sugar.