Lime Raspberry Souffle Recipes

RASPBERRY SOUFFLE

Steps:

• Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
• In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
• Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
• Preheat the oven to 425 degrees F; position the rack in the middle.
• Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
• Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.

LIME RASPBERRY SOUFFLE

Steps:

• Heat oven to 400 degrees. Butter dishes well, coat with sugar, and tap out excess. Chill.
• Grate peel of 2 of the limes into a small bowl using fine holes of grater. Pour some of the milk into bowl to pick up zest and lime oil. Pour into saucepan along with remaining milk. Scald, turn off heat, cover, and let steep for 15 minutes. Strain.
• Using an electric mixer, beat yolks and 1/2 cup sugar until pale and fluffy. Beat in flour until well combined. Slowly add half the hot-milk mixture with mixer running.
• Return mixture to saucepan with remaining milk mixture. Bring to a boil over medium-low heat, stirring constantly. Simmer for 2 to 3 minutes more. Transfer to a large bowl and whisk a few minutes to smooth. Grate peel of remaining lime and add to mixture. Cover with plastic wrap, pressing it onto surface. Keep warm.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
• Spoon about a third of the whites into lime base and whisk until smooth. Quickly fold remaining whites into mixture until combined. (Don't worry if some streaks remain.) Fill prepared dishes to about 1/4 inch from top. Place a few raspberries in each dish, pressing them gently into batter.Run your thumb around edge of dishes to make a groove.
• Place dishes on a cookie sheet. Bake for 10 minutes at 400 degrees, then reduce heatto 375 degrees and bake for another 10 minutes. Dust with confectioners' sugar, if desired,and serve immediately.