Deen-Lime Soufflé
Source of Recipe
net
List of Ingredients
Lime Soufflé
2 to 3 tablespoons softened butter
Granulated sugar
7 tablespoons melted butter
¼ cup sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 cup warm milk
4 large egg yolks
6 large egg whites
2 tablespoons granulated sugar, for seasoning egg whites
Salt, to taste for seasoning egg whites
1 tablespoon grated lime zest
1 tablespoon lime juice
Toasted coconut, for garnish
Powdered sugar, for garnishRecipe
Lime Soufflé
For an impressive presentation, use coconut halves instead of ramekins for this recipe. To prep the coconuts, first drain the milk by using a corkscrew. Once drained, bake the coconuts in a 400 degree oven for 10-15 minutes. Use a hammer to crack open coconuts to create halves. Create four tin foil rings and place them under the coconut shells for support.
Rub the insides of 6 (1-cup) ramekin molds with softened butter. Chill ramekins in the refrigerator until the butter hardens. Rub the inside of the ramekins or coconut shells with softened butter. Sprinkle granulated sugar into the molds, and twist so the sugar crystals coat the inside of the ramekins or coconut shells. Shake out any excess sugar.
In a saucepan, combine the melted butter, 1/3 cup sugar, flour and cornstarch. Slowly whisk the warm milk into the mixture. Bring to a boil, and reduce to low heat, stirring constantly, until thick enough to coast the back of a wooden spoon. Temper by slowly stirring the thickened mixture into the egg yolks. Cover and allow to cool to room temperature. Stir in lime zest and juice.
Preheat oven to 375 degrees.
In a large bowl, beat the egg whites, 2 tablespoons sugar and a pinch of salt at high speed with an electric mixer until soft peaks form. Gently fold the whipped whites into the cooled egg mixture.
Divide the soufflé batter among the ramekins or coconut shells. If using the coconut shells, use your finger to clear the inside of the coconut rims, giving space for the soufflé to rise. Bake until puffed and lightly browned, about 35-40 minutes.
Top with toasted coconut, sprinkle with powdered sugar and garnish a slice of lime. Serve immediately.
Yield: 4 serving (if using coconuts) 6 servings (if using ramekins)
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