Frozen Lemon Souffle with Pistachios and Oreo Crumble: A Refreshing Dessert - Fresh Frozen Lemon Souffle in Heart Ramekins for ServingWhen one thinks of souffle usually a baked variety comes to mind with that delicately puffed top and golden-brown toasted bit on top. While that is the traditional French souffles experimental bakers have long come up with more creative ways to play around with the classic but hard-to-tame dessert. So, presenting the incredible reverse version of the souffle – the frozen souffle packed with lime and lemon flavors. The recipe below has the flavor of both citrus and the topping of nutty and earthy pistachios along with crumbled Oreos which give it a fine texture when om-nom-nomed into.
The recipe for the frozen lemon soufflé with pistachios & Oreo crumble is made in one bowl, if you want to make individual servings without the hassle of scooping, we highly recommend ramekins that can have the garnishes go on them before being frozen. In such case, if you go for this option, you can directly consume the souffles in the ramekins itself, topped with airy whipped cream.
Frozen Lemon and Lime Souffle Recipe
Servings: 6 servings
Ingredients
- 8 large eggs, separated
- 1 cup granulated sugar
- 2 tsp lemon zest
- 2 tsp lime zest
- ½ cup fresh lemon juice
- ¼ cup lime juice
- ¼ tsp salt
- ⅔ cup heavy cream
For the Garnish
- Oreos, crumbled
- Pistachios, blitzed
- Whipped cream
Instructions
- You’ll need a 6-cup or a 1.5-liter souffle mold for this recipe. To prepare the mold, cut out an aluminium foil big enough to wrap the outside.
- Fold it in half, lengthwise, and wrap it carefully around the souffle mold, with around 3 inches extending above the rim of the souffle mold. Use tape to secure it to the vessel. Set aside.
- Take a mid-sized bowl, add the egg yolks, and set aside, next to the stove. Also, place another clean bowl with a fine mesh sieve on it close to it.
- Take a mid-sized saucepan, add sugar, lemon zest, and lemon juice to it, and heat on medium-low flame, until it is simmering.
- Now, whisk the egg yolks quickly. Pick a big spoon or ladle and pour the bubbling lemon-lime mixture while whisking the yolks. This prevents the eggs from getting cooked due to the heat.
- Once all incorporated, return the yolk-citrus liquid to the saucepan and simmer on low heat. Keep it on for 3-5 minutes, stirring constantly, until it thickens and coats the back of a spoon.Avoid boiling or you’ll have a curdled mess.
- Once thick enough, pour the citrus liquid into the bowl with the sieve. Strain well and discard the solid bits, if any. Fill up a larger bowl with ice water and cool the hot liquid. Stir occasionally while it cools.
- Take the bowl with the egg whites or add them to a bowl fitted with a stand mixer. Skip this if you are using a hand mixer. Use the whisk attachment.
- Set the mixer on medium speed and whip the egg whites for 2 minutes. Once it turns all foamy and thick, increase the speed to high and and whip until stiff peaks form.
- Fold the whipped egg whites into the now cool citrusy curd using a spoon or spatula.
- Don’t wash the egg white bowl, add the heavy cream into it and whip on high speed until it attains stiff, medium peaks. This takes 2-3 minutes. Fold carefully to the mixture.
- Sprinkle the blitzed pistachios and crumbled Oreos into the lined mould.
- Then pour the ready souffle liquid into the lined mold with the toppings. Freeze it for 6 hours or overnight for best results.
- The next day, carefully unmold the souffle and serve with some softly whipped cream. You can store the leftovers back in the freezer for up to a week.
This frozen souffle is perfect for hot summers given how heatwaves have been plaguing the globe for a while now. Given the refreshing lime and lemon flavor, it is also a refreshingly cold dessert packed with pistachios and crumbly Oreos at the rim. The whipped cream also complements the existing flavors in the souffle quite well. As compared to the traditional baked souffle, this frozen souffle is fairly easy to make and share with loved ones.