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.

No-Bake Lemon Soufflé

Looking for something cool and lemony well here is a refreshing twist on the Souffléwhich please the palate.

Ingredients                            metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml of water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 2 thumb-size lemon peel                               2 thumb size lemon peel
  • ½ cup lemon juice (from 2-3 lemons)           118 ml lemon juice

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 the 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, fold with a spatula until there are no white 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. Serve with confectioners’ sugar and berries.

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 egg

When Refrigerated, How Cold Should Sprouts Be?

Temperature
Temperature

Temperature For Refrigerated Sprouts

  • Sprouts should be kept between 34 – 38 degrees Fahrenheit (1 – 3 degrees Celsius).

Related References

Keeping Cut Herbs for Immediate Use

Fresh Cut Herbs in a bucket with scissors
Fresh Cut Herbs in a bucket with scissors

To store fresh herbs for immediate use, planning timing is important. For best results, fresh herbs should be used within a few hours of harvest.


To Temporarily Store Fresh Cut Herbs For Later Use:

  • Wash the herbs in cool water,
  • Shake the excess water,
  • loosely wrap the herbs in a paper towel,
  • and store in the refrigerator vegetable crisper drawer.

For longer-term storage of fresh Cut Herbs

  • Place your paper towel wrapped herbs in a micro-perforated vegetable bag and return the herbs to the refrigerator vegetable crisper drawer. This will slow the dehydration or you herbs and extend the storage life of the herbs in the refrigerator for two or three days.

Do Not Use Non-Perforated (Regular) Plastic Storage Bags

  • Herbs need to breathe and placing your herbs in a standard (non-perforated) storage, or freezer bag will cause your herbs to begin to spoil and mold almost immediately degrading the herbs shelf life, food quality and eventually food safety.

Navajo Corn Soup Recipe

Navajo Corn Soup
Navajo Corn Soup

Navajo Corn Soup

This soup has several things going for it.

  • First, is simplicity. You’ll probably not find many recipes much simpler than this one.
  • Second, you don’t actually have to cook this recipe.  Just assemble, chill, and serve.

This makes it a perfect hot weather soup.

Ingredients

  • 1 (17-oz.) can cream style corn
  • 2 cups light cream
  • 1 cup finely chopped celery with leaves
  • 1/4 teaspoon pepper
  • 1/4 teaspoon mace
  • 6 drops hot pepper sauce

Directions

  • Combine all ingredients,
  • Mix thoroughly,
  • Then chill in refrigerator and,
  • serve chilled.

Serves

  • Makes 9 servings

Related References

How to store riced cauliflower?

Riced Cauliflower
Riced Cauliflower

Riced cauliflower once prepared, as a myriad of uses and can be stored for future use. Actually, storing rice cauliflower can be quite a timesaver. The store riced cauliflower, first, divided into portions which you are likely the use. Such as individual servings of ½ cup (100g) portions or multiples thereof according to family size.  For example, for a family of four, a storage portion size of 2 cups may be appropriate. Each individual serving contains contain about 25 calories before other ingredients are added.

Short-term storage

For short-term storage place your riced cauliflower in an airtight container, preferably see-through, and stored in the refrigerator for up to seven days.   This method of storage is recommended if you have a meal plan where you know you will be incorporating it into other meals throughout the week.

Long-term storage

if you made an abundance of riced cauliflower, which you may not be using right away, then freezing it is your best option for long-term storage. Once frozen, rice cauliflower may be stored for up to a year.

How to freeze rice cauliflower

for small batches say, 2 cups or less, simply place the riced cauliflower in a freezer bag lay, lay flat, and freeze. For larger quantities, which you do not wish to break into small portions for freezing, line a cookie sheet with parchment paper and spread the riced cauliflower evenly across the sheet place in the river freezer for rapid freezing. Once frozen, remove cookie sheet and, quickly, place the riced cauliflower in freezer bags of your desired portion size, and return to the freezer.  It is recommended that freezer bags be labeled with the contents and a date they were frozen is added. Adding the description and the date will aid in knowing what is exactly in the bag and facilitate the application of the FIFO method of pantry and freezer stock rotation.