Lemon Cream Souffle
For the souffle: Whip cream.
Beat egg whites until stiff, gradually adding sugar until mixture is shiny and cut resistant.
Gently mix cream, double cream, lemon zest and lemon liqueur with a spatula, then fold in egg whites.
Use paper clips to secure strips of parchment paper around four soufflé ramekins (or cups) to create an approximately 2 cm (approximately 3/4 inch) high rim on each ramekin. Fill ramekins with lemon cream and freeze for 3 hrs.
Melt sugar with 2 tablespoons of water in a small pan and let caramelize until brown. Use a spoon to transfer long strips approximately 10 cm (approximately 4 inches) onto wax paper and let solidify to form caramel bars.
Remove ramekins from freezer 30 minutes before serving, discard parchment paper and garnish each souffle with caramel bars and mint leaves.