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.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
If you have a question or comment relevant to this page, then please post it below.
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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.
N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
If you have a question or comment relevant to this page, then please post it below.
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