Lime Souffle Recipes

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LIME SOUFFLE



Lime Souffle image

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 7

Butter flavored cooking spray
Granulated sugar
1/3 cup lime curd (recommended: Dickenson's)
1 container (99g) fat-free vanilla pudding (recommended: Kraft Handi-Snacks)
4 egg whites
Powdered sugar
2 thinly cut lime slices, halved, coated in granulated sugar

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.

LIME SOUFFLE



Lime Souffle image

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

Granulated sugar
1/2 cup superfine sugar
1/4 cup fresh lime juice
4 egg whites, at room temperature
1/4 teaspoon kosher salt
2 teaspoons grated lime zest

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.

EASY LIME SOUFFLE



Easy Lime Souffle image

As seen on Sandra Lee's Semi-Homemade. Placed here for safe keeping. While I haven't made it yet, I can't wait to try it!

Provided by Miss_Elaine

Categories     Dessert

Time 35m

Yield 4 ramekins, 4 serving(s)

Number Of Ingredients 6

2 tablespoons of fresh mint, finely chopped
2/3 lime curd
1 cup prepared vanilla pudding (2 jello-type pudding cups)
1 1/2 cups egg whites
nonstick cooking spray, butter flavored
sugar

Steps:

  • Combine mint, curd and pudding.
  • Beat egg whites with electric mixer until stiff peaks form.
  • Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third.
  • Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar.
  • Divide souffle mix between 4 ramekins.
  • Bake at 400 degrees for 20 minutes until golden brown.
  • Serve with powdered sugar or whipped cream.

Nutrition Facts : Calories 129.6, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 355.2, Carbohydrate 14.9, Fiber 0.2, Sugar 13.4, Protein 11.9

BROCCOLI-KAFFIR LIME 'SOUFFLE' WITH ITS SALAD



Broccoli-Kaffir Lime 'Souffle' with Its Salad image

Provided by Ming Tsai

Categories     appetizer

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon garlic, minced
1 teaspoon lime zest, minced
1 cup broccoli stems, peeled, finely diced, 1/16-inch
2 cups heavy cream
1 cup milk
12 to 16 kaffir lime leaves, sliced lengthwise to remove stem
8 eggs, separated
1/3 cup cornstarch
Salt and black pepper, to taste
Canola oil to cook
1/2 cup Parmesan
12 to 16 small broccoli florets, salt blanched and re-freshed
2 limes, juiced
1 shallot, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
Salt and black pepper to taste
1/4 cup shaved Parmigiano Reggiano

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

DARK CHOCOLATE AND LIME SOUFFLES



Dark Chocolate and Lime Souffles image

Categories     Cake     Chocolate     Citrus     Dessert     Bake     Quick & Easy     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 souffles

Number Of Ingredients 8

2/3 cup sugar
2 tablespoons grated lime peel
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated, room temperature
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup chilled whipping cream
1 1/2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Stir chopped chocolate in medium bowl set over saucepan of simmering water until melted. Remove from over water; whisk in yolks, 2 tablespoons lime-sugar, and salt (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime-sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Fill dishes with soufflé mixture, dividing equally. Bake until softly set and puffed, about 14 minutes.
  • Meanwhile, whip cream, lime juice, and 4 tablespoons lime-sugar to firm peaks in medium bowl.
  • Top soufflés with cream. Sprinkle with more lime-sugar.

LIME RASPBERRY SOUFFLE



Lime Raspberry Souffle image

Fresh fruit may be used only in small souffles; the short baking time prevents the fruit from becoming too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes four 6-ounce souffles

Number Of Ingredients 10

Softened unsalted butter for dishes
1/2 cup plus 2 tablespoons sugar, plus more for dish
3 bright-skinned limes, washed and dried
1 1/2 cups milk
4 large egg yolks
6 tablespoons all-purpose flour
6 large egg whites
Pinch of cream of tartar
1/2 pint raspberries
Confectioners' sugar for dusting (optional)

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.

DARK CHOCOLATE-LIME SOUFFLES



Dark Chocolate-Lime Souffles image

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Quick & Easy     Lime     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2/3 cup sugar
2 tablespoons grated lime peel
10 ounces bittersweet or semisweet chocolate, chopped
5 large eggs, separated, room temperature
1/8 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup chilled whipping cream
1 1/2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Place chopped chocolate in medium bowl set over saucepan of simmering water; stir until melted. Remove from over water; whisk in egg yolks, salt, and 2 tablespoons lime sugar (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Spoon mixture into dishes, dividing equally. Bake until softly set and puffed, about 14 minutes.
  • Meanwhile, whip cream, fresh lime juice, and 4 tablespoons lime sugar to peaks in medium bowl.
  • Top soufflés with whipped cream mixture. Sprinkle with additional lime sugar.

FROZEN KEY LIME "SOUFFLE"



Frozen Key Lime

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

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

COLD LEMON OR LIME SOUFFLE



Cold Lemon or Lime Souffle image

Provided by Marian Burros

Categories     quick, dessert

Time 12m

Yield 6 to 8 servings (5 cups)

Number Of Ingredients 8

1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
1/2 cup lemon or lime juice
1/4 cup sugar
1 teaspoon grated lime or lemon rind
Meringue (see recipe)
1 cup heavy cream

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.

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