Best Lime Souffle Recipes

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.

LEMON-LIME SOUFFLE TART

Steps:

• Lemon Curd (makes 2 cups, only use 1 1/2 cups).
• In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
• Whisk in the lemon zest, juice, and salt.
• Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
• Remove the bowl from the heat, and whisk in the butter.
• Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
• Whisk until cool.
• Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
• The curd will keep for up to 3 days in the refrigerator.
• Almond Crust.
• To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
• Beat in the egg and zest.
• In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
• Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
• Mix until dough is smooth.
• Scrape dough onto a piece of plastic wrap, and form it into a disk.
• Chill for at least 1 hour and up to 3 days.
• Make the tart.
• Preheat the oven to 325°.
• On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
• Fit the dough into a 10-inch tart pan with a removable bottom.
• Trim away any excess dough, and use a fork to prick the crust all over.
• Bake the tart crust until pale golden, 20 to 25 minutes.
• Transfer to a wire rack to cool.
• (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
• To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
• Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
• Continue whisking until mixture gets quite thick, about 8 minutes.
• Strain through a fine sieve into the bowl of an electric mixer, if necessary.
• Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
• Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
• Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
• Spread the lemon curd in an even layer into the bottom of the crust.
• Spoon the soufflé topping onto the lemon curd, mounding it attractively.
• Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
• Dust the top with confectioners' sugar, and serve warm.

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.

FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE

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.

LIME SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Spray a 1-quart souffle dish with nonstick cooking spray and dust generously with granulated sugar. Place the souffle dish in the freezer to chill.
• Stir 1/4 cup of the superfine sugar with the lime juice in a small bowl until the sugar is dissolved. Set aside. Using very clean, dry beaters, beat the egg whites by hand or with an electric mixer until foamy. Gradually add the remaining 1/4 cup of superfine sugar and the salt while beating. Continue beating until the whites hold a soft peak. Gently fold in the lime juice mixture and the zest.
• Spoon the souffle mixture into the chilled souffle dish. Wipe the rim with your fingers or a damp cloth to ensure proper rising. Put the dish on a baking sheet and place in the oven immediately. Bake for 7 to 9 minutes, until the souffle is well risen and lightly browned on top. Serve and eat immediately.

FROZEN KEY LIME "SOUFFLE"

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.

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.

BROCCOLI-KAFFIR LIME 'SOUFFLE' WITH ITS SALAD

Steps:

• Preheat an oven to 500 degrees F with a thick (cookie) tray or hotel pan. In a saute pan coated lightly with oil, saute the garlic, zest and minced broccoli for 5 minutes until soft. Season with salt and pepper and set aside to cool completely. In a small saucepan, heat the cream, milk and kaffir lime leaves and bring to a simmer. Let reduce for 20 minutes then turn off heat and let sit an additional 30 minutes. Strain out the kaffir leaves, and bring back to scalding. In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
• To "temper" the egg yolks, add the milk to the egg mixture in a slow, steady stream. Put the egg mixture back into the sauce pot and cook over low heat. Whisk until thickened, like stirred yogurt, about 2 to 4 minutes. Transfer to shallow baking dish or soup plate, cover with plastic wrap and store in fridge until cold. Beat the egg whites until soft peaks form. Remove the custard from the refrigerator, whisk until smooth and fold in the chilled broccoli and the cheese. Fold equal parts by volume of the egg whites with the mixture. Ladle into the ramekins, place on tray and bake for 5 to 8 minutes or until golden brown on top.
• In a salad bowl, whisk together the juice, shallots and Dijon. Drizzle in the oil and season. Toss with florets and check for flavor.
• Plating: On an oval plate, place each 'souffle' on one side and stack a few florets on the other side. Garnish with Parmigiano Reggiano.
• Beverage: Herb-y, vegetal Sauvignon Blanc