If you’re following me on facebook or twitter, you may have noticed me mention how excited I am to be part of TLC’s Cake Crew. TLC, home of the show Cake Boss, has invited myself and a group of other cake-obsessed bloggers to be part of crew sharing sweet secrets and taking part in friendly competitions.
The first competition has been announced and although I’ve been busy with exams and report cards, I’ve just managed to squeeze in my submisson. We’ve been challenged to show how to make our favorite homemade summer dessert with a Flip Mino video camera
they gave us (Thank you TLC!).
My sweet dessert choice for summer is without a doubt, frozen lemon soufflé. If you’ve never tasted it before, you might want to try this one out! Despite the frou-frou name, it’s actually an easy, fun treat to make.
It’s my first on-line video, so you’ll have to excuse my nervousness.
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Below are a few relevant links from the video:
- An on-line source for Acetate Paper
- For the round dessert mold, I had an aluminum tube cut and sanded. Cutting down PVC pipe is another option.
- Fruit Carver/Channel Knife used to cut lemon garnish
used to cut lemon garnish
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Recipe for Frozen Lemon Soufflé
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For a printer-friendly version, click here.
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Ingredients:
250 g vanilla wafers
½ cup butter, melted
½ cup fresh lemon juice (from 2 large lemons)
1 tbsp lemon zest
4 large eggs, separated
¾ cup plus ¼ cup sugar
1/8 tsp salt
1/8 tsp cream of tartar
1 ½ cups 35% cream
Garnish of your choice {lemon zest, strawberries, raspberries, blueberries, currants, blackcurrant syrup (Ribena) etc.}
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Instructions:
- Crush wafers in food processor. Alternatively, place wafers in a ziplock bag, place the bag inside a folded tea towel, and pound wafers with a meat mallet.
- Drizzle in melted butter and process wafers until finely ground.
- Press wafers firmly into a 9-inch springform pan, dessert mold, soufflé dishes or dessert mold of your choice.
- In a large bowl, lightly beat egg yolks. Add lemon zest, juice and ¼ cup sugar and blend.
- Using a mixer with the whisk attachment, beat egg whites until foamy. Add in cream of tartar and salt. Continue beating until soft peaks form. Gradually add the remaining ¾ cup of sugar and beat until stiff peaks form. {Note: This step can be done by hand but takes much longer}.
- In another bowl, whip cream.
- Fold egg whites and whipped cream into yolk mixture. Spoon into your springform pan or dessert mold etc.
- Cover with foil and freeze at least 8 hours.
- Remove sides from the pan and decorate soufflé with garnish (fruit etc.), of your choice.
Hope you enjoy the recipe!
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Exams and report cards are over soon, so I’ll have some more time to post some more summery desserts I’ve been making. Until then, have fun baking, and feel free to drop me a line letting me know what your favorite summer treat is!
xo,
Marian
kudos to you marian…how very exciting!
this looks delicious for a hot summer day or evening!
thank you!
i have been baking lemon lemon loaves from “baked: new frontiers in baking”… & using my blueberries in sconces!
I just made a Key lime mousse and its amazing, i definitely try yours, looks great and congratulations for being part of TLC cake crew
This recipe looks so yummy and easy! It’s was great fun to see you while you work Marian! Well done!
Your souffle and its presentation look deliciously refreshing! Great post and video. Thank you for posting.
Great job, Marian!
I will definitely try out this yummy recipe. You make it look so easy!
I found this recipe easy to follow! I’ll definitely try it this summer. Thanks, Marian!
I made this recipe for my mother-in-law, who is very fussy, and even she was impressed! She fancies herself a good cook and now she counts me as one of her ilk! Thanks so much!
I love eating dessert! I could eat this for breakfast, lunch and dinner! Thanks for the great demonstration.
Great job on the video. You didn’t look nervous to me at all!
Love this recipe. Thanks for sharing it as well as all the great tips.
YOU did an amazing job all round! You were all you! Great job by you, great job by your videographer too 🙂 and the wonderful lady in the foreground that no one saw!
Looks YUMMY! Thanks for the video and tips!
What is 35% cream? I know its not half & half (because i know my fractions – lol) but is it heavy cream?
This looks awesome. I am not a fan of nilla wafers at all (i know thats weird) so im goint to try it with graham crackers instead. Thanks!
Thanks Mirian for the wonderful video, the recipes is so delicious. Looking forward for more videos :)your hair looks great!
Thanks!
Theresa, 35% cream is heavy cream – you got it!
These look fantastic! I will have to try and make them with my daughter!
Great job!!! Beautiful pictures too!!
Blessings-
Amanda
The lemon soufflé looks spectacular! Great job!
amazing job, very well done. In the vidio you look just like a professionel…thank’s for sharing and all your efforts you put into it.
ML
Keep up the great work! I love the video. Can’t wait to see more from you and link it to my blog 🙂
You are adorable….and your dessert is GORGEOUS!!! All those wonderful options. I’m embarrassed to post my video now! It looks like child’s play!
You did awesome! Looks yummy too!
looks beautiful and yummy…I’m a little concerned about the raw eggs…?
Does freezing the souffle equate to “cooking” the eggs? would love to try this…
Freezing essentially freezes the bacteria so that they’re in an inactive state (no more bacteria multiplying), so it does help with saftey concerns.
You could also use pasteurized eggs, but if you are very concerned (esp. with senior citizens, young children or those with weak immune systems), I’d advise against serving this recipe.
Miss! These are so much nicer than the ones we made for Cabaret! Hope you and your husband had a fun afternoon treating yourselves with these 🙂
Thanks for all the comments! Nick; I made this ones a bit thicker; that’s probably why you like them better. 😉 We did enjoy them – thanks! 😉
That looks awesome and no bake! Totally going to make this soon.
That looks really yummy! Great video! I will have to try to make these some day =)
I was wondering if you could tell me how much this recipe yields?? Also, if I could use parchment or wax paper in place of the acetate paper??