Dessert Recipes > Double Whipped Lime Soufflé
Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé
grated zest 3 limes
6 tablespoons lime juice
4 eggs, separated
4oz caster/superfine sugar
1 level tablespoon powdered gelatine
3 tablespoons cold water
6 floz double cream
few curls lime zest for decoration
(see measure conversions for more information)
- Make a grease-proof paper collar for each one so they can be filled above their normal capacity.
- Put the lime zest into a heat-proof bowl.
- Add the lime juice, sugar and egg yolks.
- Put the bowl over a saucepan of hot water.
- Whisk the ingredients for about 10 minutes or until the mixture will coat the back of a spoon.
- Remove from heat.
- Whisk well until cool.
- Put the gelatine and the water into a small heat-proof bowl.
- Place the bowl over a saucepan of hot waterand stir until the gelatine is dissolved.
- Allow to cool.
- Stir a little of the lime and egg mixture into the gelatine.
- Add the gelatine mixture to the lime and egg mixture.
- Whisk well.
- Chill until the mixture until it is slightly solidified.
- Whip the cream to soft peak stage.
- Whisk the egg whites until stiff.
- Fold the cream into the lime mixture.
- Fold in the egg white.
- pour the mixture into the prepared souffle dishes.
- Chill for 4 hours.
- remove collars just before serving.
- Decorate with a few curls of lime zest.
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Comment Script
This recipe is part of the April 2008 Recipes Menu
Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé
How to make double whipped lime soufflé:
A deliciously creamy and luxurious dessert to finish off the menu. The lime imparts a wonderful flavour to this cold soufflé.
Ingredients
6 tablespoons lime juice
4 eggs, separated
4oz caster/superfine sugar
1 level tablespoon powdered gelatine
3 tablespoons cold water
6 floz double cream
few curls lime zest for decoration
(see measure conversions for more information)
Method
- Use 4 individual quarter pint souffle bowls.- Make a grease-proof paper collar for each one so they can be filled above their normal capacity.
- Put the lime zest into a heat-proof bowl.
- Add the lime juice, sugar and egg yolks.
- Put the bowl over a saucepan of hot water.
- Whisk the ingredients for about 10 minutes or until the mixture will coat the back of a spoon.
- Remove from heat.
- Whisk well until cool.
- Put the gelatine and the water into a small heat-proof bowl.
- Place the bowl over a saucepan of hot waterand stir until the gelatine is dissolved.
- Allow to cool.
- Stir a little of the lime and egg mixture into the gelatine.
- Add the gelatine mixture to the lime and egg mixture.
- Whisk well.
- Chill until the mixture until it is slightly solidified.
- Whip the cream to soft peak stage.
- Whisk the egg whites until stiff.
- Fold the cream into the lime mixture.
- Fold in the egg white.
- pour the mixture into the prepared souffle dishes.
- Chill for 4 hours.
- remove collars just before serving.
- Decorate with a few curls of lime zest.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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