Chilled Lime Souffle


You can make Lemon Souffle. Just use lemon juice and use orange liqueur  This recipe serves 8


  • 2 envelopes unflavoured gelatin
  • 1/2 cup water Water, municipal
  • 3/4 cup fresh lime juice Lime juice, raw
  • 1/4 cup white rum
  • 1 tbsp grated lime zest Lime peel, raw
  • 6 large eggs, at room temperature Egg, whole, raw, fresh
  • 1 1/4 cups sugar Sugars, granulated
  • green food colouring
  • 1 1/2 cups whipping cream Cream, fluid, heavy whipping


Step 1

In a small saucepan, sprinkle gelatin over the water. Stir over very low heat until dissolved and mixture is clear. Cool. Stir in lime juice, rum and lime zest. With electric mixer, beat eggs with sugar until very thick and light in colour, about 10 minutes at high speed. Beat in gelatin mixture slowly in a thin stream. Tint with a few drops of green food colouring. Whip cream and fold in thoroughly. Pour into a 5 cup souffle dish which has been extended 3 inches in height with a strip of folded strip of foil tied around the top. Oil inside of foil lightly. Chill until set. To serve, remove the collar, and garnish with lime slices and mint.


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