Frozen lemon soufflé is a refreshing and light dessert that has won over palates in various regions of Latin America. Although its name comes from the French term "soufflé," which means "blown" or "puffed," this delight has been adapted to local traditions and varies from country to country. In Mexico and some Central American countries, it is also known as "cold lemon meringue," while in other parts of South America it may be found under names such as "frozen lemon flan" or even "frozen lemon mousse." This dessert combines the characteristic acidity of lemon with the softness of meringue, resulting in a spongy texture that remains firm thanks to its freezing process. Its origin is related to the French influence on Latin American cuisine during the 19th and 20th centuries, fusing classic techniques with native ingredients.
Frozen lemon soufflé
How to prepare frozen lemon soufflé
In a large saucepan, combine sugar, cornstarch, and gelatin.
Add water and lemon or lime juice.
Over medium heat, cook and stir until it thickens slightly.
Add a few drops of food coloring matching the color of the juice used, if desired.
Let it cool.
Refrigerate until partially set, about 1 hour, stirring occasionally.
In a small mixing bowl, beat the egg whites until stiff but not dry.
Fold into the juice mixture.
In a small mixing bowl, beat the whipping cream until stiff peaks form.
Fold into the juice mixture.
Place or tie a 3-inch "collar" of wax paper or aluminum foil firmly around the rim of a 1-quart soufflé dish.
Pour the mixture into the dish.
Freeze for 6 hours or overnight.
Remove the "collar".
Decorate with whipped cream, lemon candies, and gummy strips if desired.
Return any leftovers to the freezer.
The soufflé can be refrigerated for 6 hours instead of being frozen.
Ingredients (7)
- Sugar
- Cornstarch
- Unflavored gelatin
- Water
- Lemon juice
- Egg whites
- Whipping cream
Instructions (28 steps)
- 1 In a large saucepan
- 2 combine sugar
- 3 cornstarch
- 4 and gelatin
- 5 Add water and lemon or lime juice
- 6 Over medium heat
- 7 cook and stir until it thickens slightly
- 8 Add a few drops of food coloring the color of the juice used
- 9 if desired
- 10 Cool
- 11 Refrigerate until partially set
- 12 approximately 1 hour
- 13 stirring occasionally
- 14 In a small mixing bowl
- 15 beat egg whites until stiff but not dry
- 16 Fold into the juice mixture
- 17 In a small mixing bowl
- 18 beat whipping cream until stiff peaks form
- 19 Fold into the juice mixture
- 20 Place or tie a 3-inch wax paper or aluminum foil "collar" firmly around the rim of a 1-quart soufflé dish
- 21 Pour the mixture into the dish
- 22 Freeze for 6 hours or overnight
- 23 Remove the "collar
- 24 Decorate with whipped cream
- 25 lemon candies
- 26 and gummy strips if desired
- 27 Return leftovers to the freezer
- 28 The soufflé can be refrigerated for 6 hours instead of being frozen