Frozen Lemon Soufflé with Lemon Caramel Sauce
Suggested wine pairing
Reserve Riesling Ice Wine

Yield: 8-10 portions
12		egg yolks
125		ml whipping cream
6		egg whites
300		g white sugar
50		g white sugar
2		tbls white sugar
5		lemons - juiced and zested
		fresh berries for garnish
		lemon caramel sauce (see below)

Method:

• Prepare your soufflé molds in advance. Line a ramekin or ring with parchment paper - the paper should be 10cm high. Make sure they are secured well.
• In a large bowl add the yolks and 300g of sugar - beat until pale in colour. Add the lemon juice.
• Chop the lemon zest.
• Cook the egg and sugar mixture over a bain marie until thickened but do not over-cook (cook just like a sabayon)! Add the chopped lemon zest and let cool.
• Whisk the egg whites and 50g of sugar until stiff peaks - reserve.
• Whip the cream with 2tbls of sugar.
• Carefully fold the whipped egg whites into the lemon sabayon.
• Carefully fold the whipped cream into the sabayon.
• Pour mixture into prepared molds and freeze at once.
• Best left in the freezer over night.
• If too hard - pull from the freezer 20 minutes before serving.
• Serve with lemon caramel sauce and fresh berries.

Lemon Caramel Sauce

150		g white sugar
75		ml water
100		ml lemon juice
50		g butter - cold

Method:

• Use a heavy bottomed sauce pot - make sure it is spotlessly clean.
• Add the sugar and water - bring to a boil and cook until the syrup just starts to turn colour.
• Carefully add the lemon juice and reduce the heat to low. Stir the syrup with a whisk until all the solids have dissolved.
• Add the butter and whisk until dissolved.
• Bring sauce up to a boil and remove from heat.
• Strain and cool.

Recipe by: The Culinary Team
at Mission Hill Family Estate

back to top               Return to Main Recipe Page

 © Copyright 2005 Mission Hill Family Estate