Frozen Soufflé Glacé
A dish where eggs and grated rind 1 lemon do the work.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 4 eggs
- Grated rind 1 lemon
- ⅔ cup sugar
- 1 tablespoon lemon juice
- ½ cup Madeira wine
- Few grains salt
- ⅔ cup heavy cream
Make it lactose-friendly
- ⅔ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.
Nutrition (estimated, per serving)
| Calories | 539 |
|---|---|
| Protein | 13.7 g |
| Fat | 24.0 g |
| Carbs | 69.0 g |
| Fiber | 0.0 g |
| Sodium | 154 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States