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Frozen Earl Grey Lemon Soufflé

By • Updated July 2026
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This frozen Earl Grey soufflé is the perfect make-ahead dessert for summer entertaining: an airy, citrus-scented mousse that captures all the floral bergamot notes of a proper cup of tea, lifted with fresh lemon zest and set in a classic soufflé dish. The real magic lies in the gentle infusion of the cream—Earl Grey's essential oils are fat-soluble, which means double cream pulls out the tea's most delicate aromatic compounds in a way hot water never can.

Unlike a traditional baked soufflé, this version is completely stress-free. You prepare it the day before, freeze it overnight in individual soufflé dishes (or one large 15 cm dish), and serve it straight from the freezer with a dusting of icing sugar. The texture sits somewhere between a frozen parfait and an Italian semifreddo—soft, moussey, and melt-in-the-mouth. If you're a fan of frozen tea treats, this is a step up in elegance.

Frozen Earl Grey Lemon Soufflé
Prep Time25 mins
Cook Time5 mins
ServingsServes 4
DifficultyMedium

Ingredients

  • 300 ml double cream
  • 4 tbsp Earl Grey tea (loose leaf, about 12 g)
  • 3 large eggs, separated
  • 75 g caster sugar
  • Finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • Pinch of salt
  • Icing sugar, for dusting (optional)
Nutrition per serving:
Calories: 320
Fat: 26g
Sugar: 21g
Protein: 5g

Instructions

1
Infuse the cream: In a small saucepan, gently heat the double cream with the Earl Grey tea until it just begins to steam (do not boil). Remove from the heat, cover, and infuse for 10 minutes. Strain through a fine sieve, pressing the leaves to extract all the flavour. Let the cream cool to room temperature.
2
Whisk the yolks: In a medium bowl, whisk the egg yolks with 50 g of the caster sugar and the lemon zest until pale and thick. Gradually whisk in the cooled Earl Grey cream and the lemon juice until smooth.
3
Whip the egg whites: In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add the remaining 25 g caster sugar and continue whisking until the meringue holds firm, glossy peaks.
4
Fold together: Gently fold a spoonful of the meringue into the Earl Grey custard to loosen it, then fold in the remaining meringue in two or three additions, keeping as much air as possible.
5
Fill the soufflé dishes: Divide the mixture among four individual soufflé dishes (about 200 ml each), or pour into one 15 cm soufflé dish. The mixture should come just to the rim. Smooth the tops with a palette knife.
6
Freeze: Cover each dish tightly with cling film and freeze for at least 6 hours, or overnight. The soufflé will set into a firm, scoopable mousse.
7
Serve: Remove from the freezer 5 minutes before serving to soften slightly. Dust with icing sugar and serve with a crisp biscuit or a spoonful of dark chocolate shavings, if desired.

🫖 Equipment You'll Need

A proper soufflé dish—with straight, high sides and a smooth ceramic finish—is essential for this recipe because it gives the frozen mousse its classic shape and ensures even freezing. The straight sides support the airy mixture as it sets, while the thermal properties of good stoneware help the soufflé defrost gently and evenly when you bring it to the table. Individual ramekins work beautifully for portioning, or use one elegant 15 cm dish for family-style scooping.

See our soufflé dish picks →

Expert Tip: Boost the Bergamot

For an extra hit of citrus-floral flavour, add a few drops of food-grade bergamot oil (available online) to the infused cream. This trick mimics the traditional Earl Grey blend and makes the frozen soufflé taste even more like the tea itself.

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