Frozen Key Lime Souffl�s with Raspberry Sauce
Source of Recipe
From "The Coastal Living Cookbook"
List of Ingredients
- � cup unsalted butter
- 1 tsp grated lemon rind
- 1� cups sugar
- 1 cup Key lime juice
- � tsp salt
- 3 egg yolks
- 3 large eggs
- 2 cups heavy whipping cream
- 1 (10-ounce) package frozen raspberries in light syrup, thawed
- � cup honey
- 1 pint fresh raspberries
Instructions
- Fold wax paper to create a 1�-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.
- 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.)
- 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.
- Pur�e thawed raspberries with honey in a blender; strain to remove seeds.
- Let souffl�s stand 10 minutes at room temperature before serving; remove paper collars. Top each souffl� with fresh raspberries and drizzle with raspberry sauce.
Makes 6 servings.
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