Cold Lemon Souffle

This unbaked souffle 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 souffle 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 souffle 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 souffle.
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