Lemon Lime Souffle

1
Doreen Fish

By
@dfish

It's not quick or low-cal but it's soooo good.
Use fresh lemons and limes only! (none of that bottled lemon juice)
This was given to me by a friend on Vancouver Island and she was quite adamant about the use of real lemons and limes as you can see by the way she wrote the recipe...I typed it just the way she wrote it!!!
She was quite right you need a fresh ingredients in this recipe and it is worth the effort.

Rating:

★★★★★ 1 vote

Serves:
about 10

Ingredients

  • 9
    eggs , separated
  • 1 1/4 c
    sugar
  • 2 Tbsp
    grated lemon rind (about 2)
  • 2 Tbsp
    grated lime rind (about 4)
  • 3/4 c
    lemon juice (about 4)
  • 3/4 c
    lime juice (about 5)
  • 2 1/2 pkg
    (each 7 g) unflavoured gelatin
  • 2 c
    whipping cream (500 ml) (the real thing!...no cool whip or other edible oil product)
  • 2
    limes sliced (optional – these are used to line a glass bowl to make it look pretty from the outside. if your bowl is opaque, don’t bother...a good reason to use an opaque bowl!)
  • GARNISH

How to Make Lemon Lime Souffle

Step-by-Step

  1. 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.

Printable Recipe Card

About Lemon Lime Souffle

Course/Dish: Fruit Desserts



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