Try this Frozen Lemon And Orange Souffle recipe, or contribute your own.
Suggest a better descriptionUsing 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@. In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well. In a separate cold bowl, whip the cream until firm. Set aside. In another bowl at room temp, beat the egg whites until soft peaks form. In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime & Yogurt Sauce. Yield: 4 servings *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Recipe by: CHEF DU JOURSHOW #DJ9444 - JEAN-PIERRE BREHIER
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Serving Size: 1 Serving (945g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1104 | ||
Calories from Fat: 798 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.7g | 118 % | |
Saturated Fat 54.9g | 274 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 326.1mg | 100 % | |
Sodium 91.6mg | 3 % | |
Potassium 1145.6mg | 30 % | |
Total Carbohydrate 69.8g | 21 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 57.2g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1104
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