Frozen Pomegranate Soufflés

Active Time: 1 HR 15 MINTotal Time1 HR 15 MIN
Yield: Serves : 6 individual soufflés

Want a soufflé that will never, ever fall? Make a frozen soufflé! The base for this light and airy wonder is a curd made from pomegranate juice. It’s delicious and very flavorful, but it doesn’t have a bright red color, so if you that’s what you want, add a drop or two of red food coloring—or just dress it up with plenty of pomegranate arils (seeds).FROZEN POMEGRANATE SOUFFLÉS is excerpted from THE FEARLESS BAKER © 2017 by Erin Jeanne McDowell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Slideshow: More Soufflé Recipes


  • 1 1/2 cups granulated sugar (298 grams)
  • 1 cup pure pomegranate juice (242 grams)
  • 8 large egg yolks (215 grams)
  • 1/2 teaspoon fine sea salt (2 grams)
  • 1 cup heavy cream (242 grams)
  • 1 teaspoon vanilla extract (5 grams)
  • 8 large egg whites (238 grams)
  • Pomegranate seeds, for garnish
  • Powdered sugar, for dusting

How to Make It

Step 1    

Place six 6-ounce ramekins on a baking sheet. Cut six strips of parchment or wax paper long enough to wrap around the ramekins and wide enough to extend 2 inches above the rims. Wrap a strip of paper tightly around each ramekin and secure with tape.

Step 2    

In a medium saucepan, combine 198 g/1 cup of the granulated sugar, the pomegranate juice, egg yolks, and salt and heat over medium-low heat, stirring constantly, until the sugar dissolves. Turn the heat down to low and cook, stirring constantly with a silicone spatula (be sure to get into the corners of the pan), until the mixture is thick enough to coat the back of the spatula, 10 to 12 minutes.

Step 3    

Strain the curd into a shallow dish and cover it with plastic wrap pressed directly against the surface. Refrigerate until thoroughly chilled, at least 2 hours.

Step 4    

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the cream and vanilla to medium peaks. Transfer to another bowl and refrigerate.

Step 5    

Wash and dry the bowl and whisk (or beaters). Whip the egg whites on medium speed until slightly foamy, 1 to 2 minutes, then raise the speed to medium-high and whip to soft peaks, 4 to 5 minutes. Gradually add the remaining 99 g/ 1/2 cup granulated sugar and continue whipping until the meringue reaches medium peaks, 1 to 2 minutes more.

Step 6    

Transfer the chilled curd to a large bowl. Gently fold in one quarter of the whipped cream, mixing well, to lighten the curd. Add the remaining cream in 2 or 3 additions, folding gently just until combined. Fold in one quarter of the meringue until thoroughly incorporated. Then add the remaining meringue in 2 or 3 additions, folding more gently.

Step 7    

Ladle or scoop the soufflé mixture into the prepared ramekins, filling each one all the way to the top of the parchment paper. Use a small offset spatula to gently level the surface if you want a smooth top.

Step 8    

Freeze the soufflés for at least 4 hours.

Step 9    

To serve, peel away the parchment paper. Garnish each soufflé with 1 to 2 tablespoons pomegranate seeds and sift some powdered sugar over the surface.

Make Ahead

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