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Receta Frozen Lemon And Orange Souffle
by Global Cookbook

Frozen Lemon And Orange Souffle
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Ingredientes

  • 4 x Oranges
  • 6 x Large eggs, separated*
  • 1 c. Sugar, divided
  • 6 ounce Lemon curd or possibly lemon marmalade
  • 1/2 c. Curacao, Grand Marnier, or possibly other orange liquer
  • 1 Tbsp. Pure vanilla extract
  • 2 c. Heavy cream Lime & Yogurt Sauce, (recipe below)

Direcciones

  1. 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@.
  2. In a bowl, combine the egg yolks with 1/2 c. of the sugar and beat till thick and a pale yellow. If using an electric mixer, mix for 5 to 7 min. Add in the lemon curd or possibly marmalade, orange liquer, and vanilla. Mix well.
  3. In a separate cool bowl, whip the cream till hard. Set aside.
  4. In another bowl at room temp, beat the egg whites till soft peaks form.
  5. In a large stainless steel bowl, blend the whipped cream and the egg yolk mix. GENTLY mix in the egg whites. Transfer the mix to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mix into them, extending 1 inch higher than the top of the orange.
  6. Freeze for at least 4 to 5 hrs. Add in the tops and serve right out of the freezer with Lime & Yogurt Sauce.
  7. Yield: 4 servings
  8. RAW EGG WARNING
  9. The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
  10. Avoid mixing yolks and whites with the shell."