No-Bake Key Lime Soufflé

Key lime is always a southern favorite flavor and this Cool citrus dessert soufflé is will also be much appreciated by your family.  

Ingredients                                 metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 1 thumb-size lime peel                                 1 thumb-size lime peel
  • 1/3 cup key lime juice (from 7 limes)           80 ml key lime juice
  • 1-2 drops light green food color                   1-2 drops light green food color

Directions

  • Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream and 1-2 drops of food color, fold with a spatula until there are no white and green streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Garnish with lime slices or fruit of your choice.

Servings

  • Serve 2 (4” ramekin)

Tips/notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized eggs
  • Food color is optional.

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