Frozen Souffle Dessert Recipes

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FROZEN LEMON SOUFFLE



Frozen Lemon Souffle image

With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 55m

Number Of Ingredients 7

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)
Confectioners' sugar, for dusting

Steps:

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

Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g

FROZEN SOUFFLE



Frozen Souffle image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

1 cup sugar
2 tablespoons water
1 tablespoon grated orange rind
*18 egg yolks
3/4 cup orange liqueur (recommended: Grand Marnier), divided
2 1/2 cups heavy cream, whipped
6 ladyfingers, crumbled
1 tablespoon cocoa powder
1 cup fresh berries such as strawberries, blackberries or any in season

Steps:

  • Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

FROZEN LEMON SOUFFLE



Frozen Lemon Souffle image

Make and share this Frozen Lemon Souffle recipe from Food.com.

Provided by Vina7737

Categories     Frozen Desserts

Time 13h

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups sugar
3 tablespoons cornstarch
1 envelope unflavored gelatin
1 cup water
2/3 cup lemon juice or 2/3 cup lime juice
3 large egg whites
1/2 pint whipping cream

Steps:

  • In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
  • Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
  • Cool.
  • Chill until partially set, about 1 hour, stirring occasionally.
  • In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
  • In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
  • Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
  • Pour mixture into dish.
  • Freeze 6 hours or overnight.
  • Remove "collar".
  • Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
  • Return leftovers to freezer.
  • TIP:
  • Souffle can be chilled in refrigerato 6 hours instead of being frozen.

Nutrition Facts : Calories 364.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 47.1, Carbohydrate 56.8, Fiber 0.1, Sugar 50.8, Protein 3.7

FROZEN CHOCOLATE "SOUFFLéS"



Frozen Chocolate

Just got this from Kraft, via e-mail. It sounds delicious and easy. Cook time is minimum freeze time.

Provided by WI Cheesehead

Categories     Frozen Desserts

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups skim milk
6 ounces jell-o fat-free sugar-free instant chocolate pudding mix (8 serving size)
2 cups thawed Cool Whip Lite
16 reduced-fat oreo cookies, chopped (about 2 cups)
8 maraschino cherries

Steps:

  • POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes.
  • Gently stir in whipped topping.
  • SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups.
  • Cover evenly with half of the pudding mixture.
  • Repeat layers. Cover with foil.
  • FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly.
  • Peel away paper to unmold onto dessert plates. Top each with a cherry.
  • Store leftovers in freezer.

Nutrition Facts : Calories 163.8, Fat 3.2, SaturatedFat 2.5, Cholesterol 2.2, Sodium 671.5, Carbohydrate 28.3, Fiber 1.5, Sugar 6.5, Protein 5.3

GRAND MARNIER FROZEN SOUFFLES



Grand Marnier Frozen Souffles image

This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

6 large egg yolks
1/2 cup sugar
1/4 cup orange liqueur
2 tablespoons water
2 teaspoons orange juice
1 teaspoon grated orange zest
1-1/2 cups heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

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