Frozen Lemon Souffles - cooking recipe

Ingredients

Lemon Filling
1/2 cup sugar
1/2 cup fresh lemon juice, strained
6 tablespoons unsalted butter
5 egg yolks
1 tablespoon lemon peel, finely grated
Lemon Souffle
10 egg yolks, room temperature
1 1/4 cups sugar
2/3 cup fresh lemon juice, strained
2/3 cup water
2 tablespoons lemon peel, finely grated
2 3/4 cups whipping cream

Preparation

For Filling.
Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil.
Pour into nonaluminum container; cool to room temperature.
Cover and refrigerate until very cold and firm.
(Can be prepared 2 weeks ahead and chilled.).
For Souffle.
Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside.
Place yolks in large mixer bowl and whisk to blend well.
Bring large saucepan of water to gentle simmer.
In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
Increase heat and bring to a boil;whisk into yolks in bowl.
Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil.
Set souffle base aside until cool, stirring mixture occasionally.
Beat 2 1/2 cups whipping cream to soft peaks.
Fold into cooled souffle base.
Fill each prepared dish 3/4 full.
Whip remaining 1/4 cup cream to stiff peaks.
Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
Spoon thin layer into each dish,spreading evenly.
Spoon remaining souffle base into dishes,smoothing tops if necessary.
Cover and freeze until firm, about 4 hours.
Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
Pipe single star or rosette in center of each souffle; remove paper collars.
If souffles are solidly frozen, let soften slightly in refrigerator before serving.