Stirring The Pot ~ Pattie Hanmer ~ Cold Lemon Soufflé

May 16th, 2019 by Linda Nygaard

Cold Lemon Soufflé
~ by Pattie Hanmer

This unbaked soufflé achieves its lofty height with the aid of a paper collar. To make a collar, cut a strip of parchment or waxed paper about 2 inches longer than the circumference of the soufflé dish. Fold the strip in half lengthwise and seal the open edge by folding it over, forming a 1-inch flap. Tape or tie the paper around the soufflé dish so that it rises 2 inches above the rim. The collar lets you fill the dish above the rim, allowing this frozen dessert to mimic the puff of a traditional oven-risen soufflé.


  • 4 eggs, separated
  • 1 cup sugar
  • 3 Tbs. finely grated lemon zest
  • 1⁄2 cup fresh lemon juice
  • 1 1⁄2 Tbs. unflavored gelatin
  • 1⁄4 cup water
  • 1 1⁄2 cups heavy cream
  • 1⁄2 cup finely chopped pistachios or almonds


Fit a 4-cup soufflé dish with a collar (see headnote).

In a stainless-steel or glass bowl, using an electric mixer on medium speed, beat the egg yolks, sugar and lemon zest until thick, about 2 minutes. In a small saucepan over medium-high heat, bring the lemon juice to a simmer. Slowly add to the egg yolk mixture while stirring constantly. Beat the mixture on medium speed until it falls in a thick ribbon when the beaters are lifted, about 10 minutes.

In another small saucepan, sprinkle the gelatin over the water and let soften for about 5 minutes. Heat over low heat until the gelatin dissolves; do not allow it to boil. Stir into the egg yolk mixture.

Using a balloon whisk or an electric mixer on medium-high speed, lightly whip 1 cup of the cream in a chilled bowl until soft peaks form. Set aside. In a separate, large, spotlessly clean bowl, using a clean balloon whisk or mixer on medium-high speed, beat the egg whites until stiff peaks form. Set aside.

Nest the bowl holding the egg yolk mixture in a larger bowl partially filled with ice cubes and water and stir gently until it begins to thicken, 6 to 8 minutes. Carefully fold in the whipped cream and beaten egg whites. Pour into the prepared soufflé dish. The mixture should come to the top of the collar. Refrigerate until firm, about 2 hours.

When ready to serve, using a balloon whisk or an electric mixer on medium-high speed, beat the remaining 1⁄2 cup cream in a chilled bowl until stiff peaks form. Carefully remove the collar from the soufflé and spread half of the whipped cream over the top. Spoon the remaining cream into a pastry bag fitted with a small star tip and pipe rosettes of cream around the edge. Gently press the pistachios into the sides of the soufflé and serve. Serves 4 to 6.