LIME SOUFFLE
Simple, sublime, and virtually fat-free, this billowy souffle calls for just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Souffle
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees. Spray a 1-quart souffle dish with nonstick cooking spray and dust generously with granulated sugar. Place the souffle dish in the freezer to chill.
- Stir 1/4 cup of the superfine sugar with the lime juice in a small bowl until the sugar is dissolved. Set aside. Using very clean, dry beaters, beat the egg whites by hand or with an electric mixer until foamy. Gradually add the remaining 1/4 cup of superfine sugar and the salt while beating. Continue beating until the whites hold a soft peak. Gently fold in the lime juice mixture and the zest.
- Spoon the souffle mixture into the chilled souffle dish. Wipe the rim with your fingers or a damp cloth to ensure proper rising. Put the dish on a baking sheet and place in the oven immediately. Bake for 7 to 9 minutes, until the souffle is well risen and lightly browned on top. Serve and eat immediately.
LIME SOUFFLE
Steps:
- Preheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.
- In a small bowl, stir together lime curd and vanilla pudding. Set aside.
- Place egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.
- Stir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.
- Divide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.
- Serve immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.
DARK CHOCOLATE-LIME SOUFFLES
Categories Milk/Cream Chocolate Egg Dessert Bake Quick & Easy Lime Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Place chopped chocolate in medium bowl set over saucepan of simmering water; stir until melted. Remove from over water; whisk in egg yolks, salt, and 2 tablespoons lime sugar (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Spoon mixture into dishes, dividing equally. Bake until softly set and puffed, about 14 minutes.
- Meanwhile, whip cream, fresh lime juice, and 4 tablespoons lime sugar to peaks in medium bowl.
- Top soufflés with whipped cream mixture. Sprinkle with additional lime sugar.
FROZEN KEY LIME "SOUFFLE"
This souffle is not baked - it's made totally in the freezer. A beautiful and delicious dessert! From "Key Lime Desserts" by Joyce LaFray. TIME DOES NOT INCLUDE OVERNIGHT FREEZE TIME
Provided by Jostlori
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.
- Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.
- In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.
- 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.
- Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
- Spoon into the prepared souffle dishes. Freeze overnight.
- To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.
Nutrition Facts : Calories 336.4, Fat 18.4, SaturatedFat 8.4, Cholesterol 157, Sodium 113.5, Carbohydrate 22.4, Fiber 0.8, Sugar 19.4, Protein 6
EASY LIME SOUFFLE
As seen on Sandra Lee's Semi-Homemade. Placed here for safe keeping. While I haven't made it yet, I can't wait to try it!
Provided by Miss_Elaine
Categories Dessert
Time 35m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine mint, curd and pudding.
- Beat egg whites with electric mixer until stiff peaks form.
- Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third.
- Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar.
- Divide souffle mix between 4 ramekins.
- Bake at 400 degrees for 20 minutes until golden brown.
- Serve with powdered sugar or whipped cream.
Nutrition Facts : Calories 129.6, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 355.2, Carbohydrate 14.9, Fiber 0.2, Sugar 13.4, Protein 11.9
EASY CHOCOLATE SOUFFLES
Try these easy-to-make souffles for your next dinner party. The mini servings have a maximum portion of deliciousness! -Sarah Farmer, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. Coat six 6-oz. souffle dishes with cooking spray. Sprinkle 1 teaspoon of sugar into each dish, tilting to cover the bottom and sides; set aside., Preheat oven to 375°. In a large bowl, whisk corn syrup, cocoa, egg yolks and vanilla until blended; set aside. In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar on high until stiff peaks form. Gently fold a fourth of the egg white mixture into chocolate mixture; fold in remaining egg white mixture., Spoon batter into prepared dishes. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 108mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
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