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Frozen Key Lime Soufflés with Raspberry Sauce

Source of Recipe


From "The Coastal Living Cookbook"



List of Ingredients



• ½ cup unsalted butter
  
• 1 tsp grated lemon rind
  
• 1½ cups sugar
  
• 1 cup Key lime juice
  
• ¼ tsp salt
  
• 3 egg yolks
  
• 3 large eggs
  
• 2 cups heavy whipping cream
  
• 1 (10-ounce) package frozen raspberries in light syrup, thawed
  
• ½ cup honey
  
• 1 pint fresh raspberries
  






Instructions



1. Fold wax paper to create a 1½-inch-wide collar for each of 6 (4-ounce) ramekins. Wrap paper collars around the outside of ramekins, allowing 1 inch or more to extend above the rim; tape to secure. Set ramekins aside.
   
   
2. Melt butter in top of double boiler; stir in rind and next 3 ingredients. Whisk together yolks and whole eggs; stir into juice mixture. Cook over medium heat 10 minutes, stirring constantly, until mixture thickens and coats the back of a spoon. Cool completely. Chill. (Mixture will be thick.)
   
   
3. Beat whipping cream with an electric mixer until soft peaks form. Gently fold lime mixture into whipped cream. Spoon 1 cup mixture into each prepared ramekin. (Mixture will extend up sides of collars. Freeze 8 hours or until firm.
   
   
4. Purée thawed raspberries with honey in a blender; strain to remove seeds.
   
   
5. Let soufflés stand 10 minutes at room temperature before serving; remove paper collars. Top each soufflé with fresh raspberries and drizzle with raspberry sauce.
   
   Makes 6 servings.