Frozen Key Lime Soufflé

makes about 6 servings

  • Ingedients
  • 5 large fresh eggs, whites and yolks separated
  • 3/4 cup sugar, divided
  • 1 cup coconut rum
  • 3 Tbsp. key lime juice, strained
  • 1 tsp. key lime zest
  • 1 cup heavy cream, whipped
  • whipped cream (for garnish)
  • lime slice (for garnish)
  • Directions
  • 1) Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to wrap around 5-oz ramekins dishes. Securely fasten the strips to the top of the ramekins with string or tape in order to form a "collar" to hold the soufflé mixture above the dish until it sets.
  • 2) In a small bowl, beat the egg yolks with 1/4 cup of sugar, key lime juice and lime zest.
  • 3) In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.
  • 4) Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
  • 5) Spoon mixture into the prepared ramekins. Freeze overnight.
  • 6) To serve, remove "collar" and press the chopped nuts (or toasted coconut) around the sides of the soufflés. Garnish with additional whipped cream and lime slices.
Celebrate flavors inspired by bag of lay's kettle cooked jalapeno flavored potato chips DOWNLOAD RECIPE pdf icon