Frozen Lemon and Orange Souffle

  1. Using a channel knife, cut a few grooves into the orange peels.
  2. Cut the tops off the oranges and reserve.
  3. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom.
  4. Freeze the empty orange rinds to create shells.
  5. In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow.
  6. If using an electric mixer, mix for 5 to 7 minutes.
  7. Add the lemon curd or marmalade, orange liquer, and vanilla.
  8. Mix well.
  9. In a separate cold bowl, whip the cream until firm.
  10. Set aside.
  11. In another bowl at room temp, beat the egg whites until soft peaks form.
  12. In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture.
  13. GENTLY fold in the egg whites.
  14. Transfer the mixture to a pastry bag fitted with a large tip.
  15. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange.
  16. Freeze for at least 4 to 5 hours.
  17. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
  18. *RAW EGG WARNING
  19. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
  20. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  21. Mix all the ingredients in a food processor until very smooth.

oranges, eggs, sugar, lemon curd, orange liqueur, vanilla, heavy cream, yogurt sauce, vanilla yogurt, lemon, vanilla

Taken from www.foodnetwork.com/recipes/frozen-lemon-and-orange-souffle-recipe.html (may not work)

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