Lime Souffle Recipes

LIME SOUFFLE

Steps:

• Preheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.
• In a small bowl, stir together lime curd and vanilla pudding. Set aside.
• Place egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.
• Stir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.
• Divide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.
• Serve immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.

LEMON LIME SOUFFLE

Steps:

• In a large (need room for yolks to triple in volume) heatproof bowl set over a saucepan of gently simmering water, and using electric mixer, beat egg yolks with ¾ cup of the sugar until thick, creamy and tripled in volume, 8 to 10 minutes. They get light and fluffy. Remove bowl from heat; stir in lemon and lime rind and juices. Set aside. In a glass measuring cup, stir together ½ cup (125 ml) of hot water and gelatin. If it doesn't all dissolve, place it in a small pot of simmering water until all the gelatin is dissolved, stirring occasionally. (If you try this in the microwave instead of using the pot, do it in short bursts and watch it like a hawk or it will boil over and make a big mess.) Stir into egg yolk mixture. In a bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff shiny peaks form. Whip cream in another BIG bowl; whisk about 1/3 of whipped cream into lemon mixture then pour it carefully into the BIG whipping cream bowl and fold in the remaining cream. Fold in the egg whites. Pour into ungreased, pretty presentation bowl. If your bowl is glass you can press lime slices onto the bottom and up the sides of the bowl so it looks nice from the outside. Pour mixture into the prepared dish and refrigerate until set. (4 hours or up to 2 days). Garnish: Just before serving decorate with ½ cup of whipped cream, lime slices and lime rind. Sprinkle toasted almonds over top of soufflé. I like to toast extra and serve them (and more whipped cream) on the side because the garnishes get scooped off the top at a potluck and the people who come later won't get any unless you have extra.

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.

EASY LIME SOUFFLE

Steps:

• Combine mint, curd and pudding.
• Beat egg whites with electric mixer until stiff peaks form.
• Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third.
• Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar.
• Divide souffle mix between 4 ramekins.
• Bake at 400 degrees for 20 minutes until golden brown.
• Serve with powdered sugar or whipped cream.

COLD LEMON OR LIME SOUFFLE

Steps:

• Sprinkle gelatin over the cold water.
• In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
• Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
• As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
• Whisk yolk mixture into meringue mixture. Add rind.
• Beat cream until stiff, and fold into lemon-meringue mixture.
• Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.