FROZEN KEY LIME "SOUFFLE"
This souffle is not baked - it's made totally in the freezer. A beautiful and delicious dessert! From "Key Lime Desserts" by Joyce LaFray. TIME DOES NOT INCLUDE OVERNIGHT FREEZE TIME
Provided by Jostlori
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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
FROZEN KEY LIME PIE
Steps:
- Preheat the oven to 350 degrees F.
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
- For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
- For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
LIME SOUFFLE
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Number Of Ingredients 6
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 DELIGHT
In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, cashews, coconut and brown sugar. Stir in butter. Sprinkle into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until golden brown, stirring once. Cool on a wire rack., Meanwhile, in a large bowl, combine cream, milk, lime juice, zest and vanilla. Refrigerate until chilled., Fill cylinder of an ice cream maker two-thirds full; freeze according to the manufacturer's directions., Sprinkle half of the cashew mixture into an ungreased 11x7-in. dish. Spread ice cream over top; sprinkle with remaining cashew mixture. Cover and freeze 4 hours or until firm. Garnish servings with whipped cream and lime slices if desired.
Nutrition Facts : Calories 672 calories, Fat 46g fat (27g saturated fat), Cholesterol 131mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
COLD LEMON OR LIME SOUFFLE
Provided by Marian Burros
Categories quick, dessert
Time 12m
Yield 6 to 8 servings (5 cups)
Number Of Ingredients 8
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.
FROZEN KEY LIME PIE
A very easy and light pie..not to mention how addicting it is! A great summer refresher. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by ALLPAL237
Categories Desserts Pies No-Bake Pie Recipes
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
- Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 34 g, Cholesterol 108.4 mg, Fat 10.3 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 204 mg, Sugar 26.1 g
FROZEN LEMON SOUFFLE
Make and share this Frozen Lemon Souffle recipe from Food.com.
Provided by Vina7737
Categories Frozen Desserts
Time 13h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
- Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
- Cool.
- Chill until partially set, about 1 hour, stirring occasionally.
- In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
- In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
- Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
- Pour mixture into dish.
- Freeze 6 hours or overnight.
- Remove "collar".
- Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
- Return leftovers to freezer.
- TIP:
- Souffle can be chilled in refrigerato 6 hours instead of being frozen.
Nutrition Facts : Calories 364.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 47.1, Carbohydrate 56.8, Fiber 0.1, Sugar 50.8, Protein 3.7
More about "frozen key lime souffle recipes"
KEY LIME FROZEN SOUFFLE (FROZEN MOUSSE) - BAKING SENSE®
From baking-sense.com
Reviews 4Calories 345 per servingCategory Ice Creams & Frozen Treats
- Combine the egg yolks and 1 cup of the sugar in a medium saucepan. Add the lime juice, zest and salt.
- Put 3 oz of the butter into a bowl, place a fine mesh sieve over the bowl and keep it near the stove.
- Heat the yolk mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear. Cook until the curd will coat the back of a wooden spoon or silcone spatula. Don't allow it to come to a full boil.
- Immediately remove from the heat and pour through the sieve over the butter in the bowl. Stir until the butter melts. Cover and refrigerate until completely chilled, at least an hour.
FROZEN LIME SOUFFLé RECIPE - JOYCE GOLDSTEIN | FOOD & WINE
From foodandwine.com
Servings 6-8
- Lightly brush a 4-cup soufflé dish with oil. Fold a 2-foot-long piece of foil in half lengthwise and wrap it around the outside of the soufflé dish to form a collar. Secure the collar with tape and lightly brush the inside with oil.
- In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a heavy medium saucepan, whisk the egg yolks with the lime juice, 1/2 cup of the sugar and the salt. Cook over moderately low heat, whisking constantly, until boiling and thickened, about 5 minutes. Remove from the heat, add the gelatin and whisk until dissolved. Add the lime zest and transfer to a large bowl to cool.
- Using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until stiff.
- In a large bowl, whip the cream until stiff peaks form. Fold the beaten whites into the whipped cream. Stir one-third of this mixture into the lime custard, then fold in the rest. Spoon the soufflé mixture into the prepared dish and smooth the top.
FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- 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.
FROZEN SOUFFLES | YUMMY.PH
From yummy.ph
FROZEN LIME MOUSSE BEST RECIPES
From findrecipes.info
FROZEN SOUFFLES UNDER A CHOCOLATE DOME | FOOD RECIPES
From greatchefs.com
RECIPE INDEX FOR SOUFFLE BOMBAY. IF YOU CAN IMAGINE IT WE HAVE IT.
From soufflebombay.com
COLD DESSERT SOUFFLE RECIPES | DEPORECIPE.CO
From deporecipe.co
RECIPE: LIME SOUFFLé STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
FROZEN SOUFFLE DESSERT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
KEY LIME SOUFFLE | FAT FLUSH
From fatflush.com
KEY LIME FROZEN SOUFFLE - BAKING SENSE - MASTERCOOK
From mastercook.com
CHEF NORMAN VAN AKEN'S RECIPE FOR FROZEN LIME SOUFFLE WITH …
From starchefs.com
KEY LIME SOUFFLé WITH PECAN STREUSEL RECIPE | LAND O’LAKES
From landolakes.com
SHF #21 FROZEN KEY LIME SOUFFLE WITH RASPBERRY COULIS
From sweetrecipeas.com
FROZEN LIME SOUFFLE RECIPE - HEALTH BENEFITS TIMES
From healthbenefitstimes.com
FROZEN KEY LIME "SOUFFLE" - PLAIN.RECIPES
From plain.recipes
KEY LIME-BUTTERMILK SOUFFLES RECIPE - DELISH
From delish.com
LIME SOUFFLE RECIPE - PAULA DEEN
From pauladeen.com
KEY LIME FROZEN SOUFFLE | RECIPE | KEY LIME, FROZEN DESSERTS, SOUFFLE
From pinterest.com
21 KEY LIME RECIPES THAT GO BEYOND PIE | TASTE OF HOME
From tasteofhome.com
KEY LIME FROZEN SOUFFLE | RECIPE | DESSERTS, DESSERT RECIPES, …
From pinterest.com
LIME SOUFFLE RECIPE RECIPE
From crecipe.com
EASY DESSERT RECIPE: FROZEN LIME SOUFFLé - GOURMAND ASIA
From gourmandasia.com
FROZEN LIME SOUFFLéS | SOUFFLE RECIPES, COLD DESSERTS, FOOD
From pinterest.ca
FROZEN RASPBERRY SOUFFLE RECIPE - FOOD NEWS
From foodnewsnews.com
LIME SOUFFLE - MINDFOOD
From mindfood.com
FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE RECIPE
From pinterest.co.uk
EASY FROZEN KEY LIME PIE RECIPE - THE NOVICE CHEF
From thenovicechefblog.com
FLAVOR DISCOVERIES: FROZEN KEY LIME SOUFFLE - YOUTUBE
From youtube.com
FROZEN LIME SOUFFLéS RECIPE — EATWELL101
From eatwell101.com
FROZEN FABULOUS KEY LIME PIE RECIPE - FOOD NEWS
From foodnewsnews.com
FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
LEMON-LIME SOUFFLES RECIPE - TABLESPOON.COM
From tablespoon.com
FROZEN KEY LIME SOUFFLé WITH RASPBERRY SAUCE RECIPE
From crecipe.com
FROZEN SOUFFLE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FROZEN KEY LIME DESSERT | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love