Cold Lime Souffle Recipe
To prepare limes, first grate the rind, then squeeze out the juice. This souffle mixture also makes an excellent chiffon pie filling and the lime version here is often known as Key Lime Pie when piled into a 9-in. shell.
Ingredients:
1 1/2 tablespoon gelatin
1/2 cup sugar
4 egg yolks
1/2 cup fresh lime juice (5 limes)
2 tablespoons grated lime peel
5 drops green food coloring
6 eggs whites
1/2 cup sugar
1 1/4 cups whipping cream
Preparation Method:
In 1-qt. measure stir together ans sugar. Beat in egg yolks and lime juice. Microwave at Medium High 6 to 8 Minutes, until hot and well blended, stirring every 2 minutes.
To hot mixture, add lime peel and food coloring. Stir well. Cool mixture. While mixture is cooling, prepare souffle dish.
When mixture is cool, beat egg whites, adding sugar gradually, to make soft merigue. Also beat whipping cream to soft peaks.
Fold cool lime mixture gently into soft meringue. Then lightly fold in whipped cream. Pile mixture into prepared souffle dish and chilli until set, at least 3 hours. Remove wax paper collar. Garnish dides with chopped pistachio nuts (1/4 to 1/2 cup needed). Makes about 8 servings.
To prepare souffle dish; Place a strip of double thick wax paper around edge of 1-qt. souffle dish so wax paper collar rises about 3-in. above edge of dish.Secure wax paper with tape. This technique allows mixture to be piled into dish above the rim. When souffle is set, paper collar is easily removed and souffle appears to have risen above edge of dish.
February 01 2008 05:15 am | Desserts Recipes
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