Nothing is cooler and more refreshing than a frozen citrus dessert. The top of this one stands above the rim of the dish with the help of a foil collar, which should be removed once the mixture sets. Beautiful Desserts

Joyce Goldstein
August 2000

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Recipe Summary

Yield:
6 TO 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly brush a 4-cup soufflé dish with oil. Fold a 2-foot-long piece of foil in half lengthwise and wrap it around the outside of the soufflé dish to form a collar. Secure the collar with tape and lightly brush the inside with oil.

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  • In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a heavy medium saucepan, whisk the egg yolks with the lime juice, 1/2 cup of the sugar and the salt. Cook over moderately low heat, whisking constantly, until boiling and thickened, about 5 minutes. Remove from the heat, add the gelatin and whisk until dissolved. Add the lime zest and transfer to a large bowl to cool.

  • Using a handheld electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar until stiff.

  • In a large bowl, whip the cream until stiff peaks form. Fold the beaten whites into the whipped cream. Stir one-third of this mixture into the lime custard, then fold in the rest. Spoon the soufflé mixture into the prepared dish and smooth the top.

  • Freeze the soufflé until firm, at least 4 hours, or wrap it well and freeze for up to 2 days. Serve the soufflé with fresh berries and diced mango.

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