Frozen lemon and orange souffle

Yield: 1 servings

Measure Ingredient
4 Oranges
6 Eggs; separated*
1 cup Sugar; divided
6 ounces Lemon curd or lemon marmalade
½ cup Curacao; Grand Marnier, or
; other orange liquer
1 tablespoon Pure vanilla extract
2 cups Heavy cream
Lime & Yogurt Sauce; (recipe below)

Using a Achannel@ knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange Ashells@.

In a bowl, combine the egg yolks with ½ cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.

In a separate cold bowl, whip the cream until firm. Set aside.

In another bowl at room temp, beat the egg whites until soft peaks form.

In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange.

Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime & Yogurt Sauce.

Yield: 4 servings


The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.

Avoid mixing yolks and whites with the shell." Converted by MC_Buster.

Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER Converted by MM_Buster v2.0l.

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