Frozen lemon soufflé in a chocolate shell
- January 2011
- Serves 8-10
- Takes 50 minutes to make, plus chilling and freezing
This delightfully decadent frozen lemon dessert is surprisingly low in calories. A real showstopper.
- 26g (14.9g saturated)
- 32g (30.3g sugars)
For 10 servings
- A little vegetable oil for greasing
- 175g plain chocolate, broken into pieces, plus extra for decoration
- 15g unsalted butter, chopped
- 4 large free-range eggs, separated 175g caster sugar, plus extra for decorating
- Grated zest and juice of 2 lemons, plus 2 lemons for decorating
- 12g sachet powdered gelatine
- 300ml double cream
- Grease a 20cm loose-bottomed springform cake tin, line the base and sides with baking paper, then grease again. Put the chocolate and butter in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Melt.
- Pour the chocolate into the cake tin and spread all over the base and sides with a rubber spatula or pastry brush – the sides should look a bit rough and jagged. Chill until firm.
- In a bowl, whisk the yolks, sugar and zest for 5 minutes until pale and thick. Put the lemon juice and 2 tbsp cold water in a small pan, bring to a boil, then remove from the heat and sprinkle the gelatine evenly over the surface. Stir until dissolved.
- Pour the hot gelatine liquid over the egg mixture, whisking until thick.
- In 2 bowls, using clean beaters, whisk the egg whites, then the cream to soft peaks. Fold the cream, then the whites into the egg mixture with a big metal spoon. Pour into the cake tin, making sure the soufflé comes below the top of the chocolate. Wrap the tin in cling film and freeze for at least 3 hours until firm.
- Meanwhile, make the decorations. Slice the lemons into fine rings (discard the ends). Coat in sugar, then caramelise in a hot, dry pan until golden brown on both sides. Leave to cool completely.
- About 20 minutes before serving, remove the soufflé from the freezer. Peel away the cling film and rub the outside of the tin with a hot cloth. Unclip and carefully remove the tin’s sides. Peel the baking paper from the base and sides, decorate the top with the lemon, then transfer to a serving platter or cake stand. Serve very cold but not completely frozen.
PLEASE NOTE: contains raw egg
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