Caribbean Lime Soufflé

Name: Caribbean Lime Soufflé
Yield: 8 servings
Ingredients: 2 pouches (1/4 oz/7 g each) of unflavoured gelatin; 1 1/2 cups (375 mL) Milk; 4 eggs separated; 1/4 cup (60 mL) sugar; 1 can (6 1/4 oz/178 mL) frozen limeade concentrate thawed; 1/4 cup (60 mL) lime juice; Few drops green food colouring; 1 tsp (5 mL) cream of tartar; 3/4 cup (180 mL) 35 % cream

This recipe is taken from the 1980 Milk Calendar. Hot sun, ripe fruit and days spent at the beach- this time of the year Canada takes on some of the lovelier aspects of the West Indies. The islands are known for their easy-going style, and that is the way to approach warm weather food preparation.

This lime soufflé makes a light summer cooler.

Prep: 35 min
Cooking: 5 min
Refrigeration: 2 h - 4 h

Yields 8 servings

Ingredients

2 pouches (1/4 oz/7 g each) of unflavoured gelatin
1 1/2 cups (375 mL) Milk
4 eggs separated
1/4 cup (60 mL) sugar
1 can (6 1/4 oz/178 mL) frozen limeade concentrate thawed
1/4 cup (60 mL) lime juice
Few drops green food colouring
1 tsp (5 mL) cream of tartar
3/4 cup (180 mL) 35 % cream

READY FOR REWARDS?

Preparation

Sprinkle gelatin over milk in a small saucepan. Let stand 5 min to soften. Cook over low heat, stirring constantly, until gelatin dissolves; cool.

Beat together egg yolks and sugar. Add limeade concentrate, lime juice and food colouring. Stir in milk mixture. Chill until mixture is thick enough to mound from a spoon.

Beat egg whites with cream of tartar until stiff but not dry. Whip cream until softly stiff. Fold both into gelatine mixture. Turn into a 5-cup (1.25 L) soufflé dish which has been extended with a 2-inch (5 cm) foil collar.

Chill until set. Remove collar to serve and garnish with fruit if desired.

Tips

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.