Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) heavy cream

  2. 1 tablespoon(s) heavy cream

  3. 2 1/2 teaspoon(s) finely grated lemon zest

  4. 1/2 cup(s) fresh lemon juice

  5. 2 tablespoon(s) fresh lemon juice

  6. 2 1/4 teaspoon(s) (1 envelope) powdered gelatin

  7. 5 large egg whites , (see note below) 75 cup(s) superfine sugar

Instructions Jump to Ingredients ↑

  1. Prepare ramekins: Wrap the outside of six 4-ounce ramekins with a 4 1/2- by 16-inch length of aluminum foil so that the foil creates a 3-inch collar; secure with tape. Place the ramekins on a baking sheet and chill in refrigerator.

  2. Make the soufflés: Place heavy cream and lemon zest in a medium-sized bowl and beat with an electric mixer set on medium-high speed or with a wire whisk until soft peaks form; keep chilled. Place 1/4 cup of lemon juice in a small saucepan and heat until just boiling. Remove from heat and stir in the gelatin until completely dissolved. Add the gelatin mixture to the remaining lemon juice and set aside. Beat the egg whites, using an electric mixer set on low speed, until foamy. Increase speed to medium and add sugar in a slow, steady stream. Increase mixer speed to medium high and continue beating until the whites form soft peaks. In a steady stream, slowly add the lemon-juice mixture to the egg whites and continue to beat on medium high until stiff peaks form. Gently fold beaten egg whites into the chilled whipped cream, fill ramekins, and freeze, uncovered, until set -- about 4 hours. Remove the foil collars and serve immediately.


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