Best Frozen Key Lime Souffle Recipes

Frozen Key Lime Soufflé with Raspberry Sauce image

Provided by @MakeItYours

Number Of Ingredients 11

1/2 cup unsalted butter
1 teaspoon grated lime rind
1 cup Key lime juice
1/4 teaspoon salt
1 1/2 cups sugar
3 egg yolks
3 whole eggs
2 cups heavy whipping cream
1 pint fresh raspberries
1 (10-ounce) bag frozen raspberries, thawed
1/2 cup honey

Steps:

Fold wax paper to create a 1 1/2-inch-wide collar for each of 8 (6-ounce) ramekins. Wrap paper collars around the outside of the ramekins, allowing 1 inch or more to extend above the rim; tape to secure. Set ramekins aside.Melt butter in top of a double boiler; stir in rind and next 3 ingredients. Whisk together yolks and whole eggs, and stir into juice mixture. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Cool completely.Whip the cream, and fold gently into cooled lime mixture. Spoon mixture into prepared ramekins. (Mixture will extend up the sides of the collars.) Arrange fresh raspberries on top. Freeze 8 hours or overnight.Combine thawed raspberries and honey in a blender; strain to remove seeds.Remove the paper collars, and drizzle soufflés with raspberry sauce.

Frozen Key Lime

Provided by Jostlori

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

5 large eggs, very FRESH and separated
3/4 cup sugar, divided
1 cup coconut rum
3 tablespoons key lime juice, strained
1 teaspoon key lime zest
1 cup heavy cream, whipped
1/2 cup nuts, finely chopped (or toasted coconut)
whipped cream (for garnish)
lime slice (for garnish)

Steps:

Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.
Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.
In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.
In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.
Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
Spoon into the prepared souffle dishes. Freeze overnight.
To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.

Nutrition Facts : Calories 336.4, Fat 18.4, SaturatedFat 8.4, Cholesterol 157, Sodium 113.5, Carbohydrate 22.4, Fiber 0.8, Sugar 19.4, Protein 6