Frozen Lemon Soufflés
- 3 pasteurized egg yolks at room temperature
- 1/3 cup sugar
- 2 tbsp. grated lemon peel
- 1/4 cup fresh squeezed lemon juice
- 1 cup whipping cream
- 1/3 cup Limoncello or 1 (6 oz.) can frozen lemonade concentrate, thawed
- - whipped cream
- - grated lemon zest
Using parchment paper, make a collar around 6 (4 oz.) ramekins so that each collar stands about 1" above top of ramekin, securing well with tape. In a large mixer bowl, beat egg yolks, sugar, lemon peel and lemon juice until light and fluffy (1-2 min.). Add whipping cream, beating until soft peaks form. Gently stir in Limoncello (lemon mixture will soften). Divide mixture among ramekins. Place in freezer at least 8 hrs. or overnight.
To Serve: Remove from freezer about 10 min. before serving. Remove paper collars; garnish top with whipped cream and lemon zest.