Monday, April 20, 2009

Cold Lime Souffle





".... I've got a beautiful feeling everything's going my way." Today is our 46th wedding anniversary and our youngest daughter's birthday. My baby girl has just told us that we're to be grandparents again and thrilled doesn't begin to describe our elation. News doesn't get much better than that. We'll be out for the day but I did want to have something special for tonight's dinner. Bob loves rabbit - as a matter of fact he brought this one home. Could this have been a subtle hint? I've never made rabbit, so tonight's dinner will be an adventure. If it works, I'll talk about it later in the week. In case things go pear-shaped I've made another of his favorites - a cold lime souffle. The souffle is very easy to do; it does, however, require time to stiffen and must be made early in the day. Also, make sure the paper collars used to extend the souffle dishes are well-buttered so you'll have a smooth release. I had to fight to release mine - yet another proof that "we grow too soon old and too late smart." I have to learn to listen to myself. The real caution here regards the eggs you use to make this dish. For safety's sake, use only pasteurized eggs. Dishes like cold souffles and chiffons all but disappeared from the American table in the 1980's due to an outbreak of salmonella associated with raw eggs. Fortunately, the use of pasteurized eggs have given these desserts a new lease on life. Pasteurized eggs have been treated to prevent contamination from salmonella and other avian viruses. If you like tart citrus desserts, you'll love this one. Just be careful to capture only the green zest. This dessert will be unpleasantly bitter if the pith is included. If I haven't scared you away, it's time for us to get started.


Cold Lime Souffle


Ingredients:
5 large eggs, separated
1 cup granulated sugar + sugar for coating extensions
2 teaspoons finely grated lime zest + additional zest for garnish
3/4 cup lime juice, strained
1 tablespoon (1 envelope) powdered gelatin
1-1/4 cups heavy cream, lightly whipped
3 tablespoons confectioners' sugar
1 cup heavy cream

Directions:
1) Cut four strips of parchment paper or aluminum foil to fit around four 8-ounce baking cups. Fold each strip in half lengthwise. Tie strips around souffle cups to extend the height of each by 1-1/2 inch. Brush extensions generously with melted butter. Sprinkle with sugar to coat, tapping out excess. Set aside
2) Combine egg yolks, 1 cup sugar and lime zest in a medium bowl. Beat with an electric mixer until the mixture is thick and pale, about 3 minutes.
3) Heat lime juice in a small pan until warm. Slowly beat into yolk mixture.
4) Pour 1/4 cup water into a small cup. Sprinkle with gelatin and let sit until gelatin softens. Fill a small skillet with water; bring to a boil. Lower gelatin bowl into water; stir unti gelatin is dissolved and clear. Cool slightly. Add to lime mixture, beating on low speed until combined. Transfer to a large bowl, cover and refrigerate until thickened but not set. The mixture should have the consistency of a light cream sauce. Fold whipped cream into lime mixture with a spoon.
5) In a separate bowl beat egg whites with an electric mixer until stiff peaks form. Fold whites into lime mixture until just combined. Spoon into prepare souffle dishes. Refrigerate and chill until set.
6) When ready to serve, combine 1 cup whipping cream and confectioners' sugar in a 1-quart bowl. Beat with an electric mixer until soft peaks form. Remove collars and top with whipped cream. Sprinkle with lime zest. Yield: 4 servings.

43 comments:

Martha said...

Cole souffles are good and we both love citrus -- lemon, lime or orange. Happy Anniversary to you and Bob --

Debinhawaii said...

I love anything lime and these look absolutely heavenly!

Selba said...

This must be wonderful taste :)

recipes2share said...

Happy Anniversary! We celebrated 20 years last year and I thought that was goin' some!! The souffle photograph is fantastic - it looks delicious!

Sara said...

Ooooh, this looks SO tasty! I want to eat one right now!

Katy said...

Looks fab! I love lime anything as well.

Happy anniversary! Best birthday wishes to your daughter! And how wonderful about the new baby news!

mary said...

Mary,

I love citrus, this looks delicious.

Congrats to you and Bob, 46 years is quite a milestone.

And also such good news about your daughter's pregnancy. Grandkids are dellightful, aren't they?

Also, just a comment about age....I am of the addage, "with age, comes wisdom"...teehee!

Enjoy your day with Bob.

Mary/saff

Jamie said...

Wow! Double wammy on the congratulations! And I love citrus and this soufflé is simply gorgeous! What a wonderful way to celebrate!

chocolatecup said...

this looks so gorgeous and congratulations to you:)

girlichef said...

What a day. And a gorgeous souffle. I hope that you may. Have a Happy Anniversa-ray. (I know, I'm a dork.)

Hootin' Anni said...

HAPPY HAPPY ANNIVERSARY TO YOU BOTH!!!! And a birthday wish to your daughter also. What a great day for celebrating.....and with lime souffle too----great recipe. Of course I like everything citrus.

Susan said...

A very happy 46th anniversary. Have a wonderful day, together! And grandma one more time. Life is good. The souffle looks so good.

Ginger said...

46 six years Mary, CONGRATULATIONS!! AND a grandmother again!!! The lime Soufflé looks delectable. My husband would love it!!! Have a great week and congrats again....

Natashya said...

Sounds wonderful, I love citrus. I have never made a souffle before though, and I confess I am a little nervous to do so. It's on the list!

Katherine Aucoin said...

Happy Anniversay! Wow 46 years, how many people can say that? Congrats on being a grandmother again. You are haveing a blessed day!

The cold lime souffle is something I haven't seen before but so perfect for warm weather entertaining. I can't wait to try this.

Tracy said...

Happy anniversary! I have never heard of an uncooked cold souffle ... it looks delicious!

Ann said...

Wow..looks delish :) I love the combination of ingredients!

jennifer said...

This looks really good. Happy anniversary!

Mary said...

Thanks and a big hug to you all. We are rafting today. Lots of white water this year.

Ning said...

Happy, happy anniversary to you and Hubby!! and congratulations for the coming grandchild! I haven't told you before, but I confess the pictures of your cute grandchildren who greets me with their cherubic smile (when I open your blog) is one of the reasons I keep coming back :D and the yummy recipes, of course!

Lori said...

I just love tart citrus and have never made a souffle. Would love to try this one.

Congrats on your anniversary and of course your daughters great news! Best wishes to her through her pregnancy.

I can not wait to hear about the rabbit. My husband wants me to make it. I have not worked up the courage yet.

Wandering Chopsticks said...

Happy anniversary and congratulations on being a grandparent again. :)

Karen said...

Happy Anniversary! There's nothing better than being a grandparent :) This souffle looks so refreshing!

noble pig said...

Wow, such a wonderful day! Revel in it! And the souffle...sounds wonderful since it will be 96 in my neck of the woods today!

Pam said...

What a fantastic day for you. Congrats on your anniversary and new grandbaby. The souffle looks AMAZING.

The Blonde Duck said...

Congrats on the anniversary and new Grandbaby! What a wonderful celebration!

Siri said...

Sounds like a fantastic week for you! Congrats. What a nice way to celebrate- looks absolutely fresh and delicious!

Thanks for sharing!

-Siri

Katy said...

Thank you so much for stopping by and visiting my blog today.

I am so pleased to see you come by!

Allie said...

I've never made a cold souffle before so I'm really excited to try this! Happy Anniversary and congrats on the big news about a new addition to the family!!

Lynda said...

What a beautiful dessert to celebrate your anniversary! Have a Happy one!

Farmer Jo said...

What a wonderful way to celebrate. I am also married to a rabbit lover.. any chance of posting a rabbit recipe? And where to find one in Portland?

Jaime and Jen DISH said...

This looks DEVINE! Perfectly devine!!! So beautiful!!!

Your foodie friend,

Jenifer

J&J DISH

Laura said...

We clearly share a citrus tooth, if you will. :) I am sad because I have never been able to find pasteurized eggs (could it be regional? I have looked and looked and simply cannot) and this just looks SO SO SO good.

Mary said...

Laura, I'm able to buy these at Market of Choice or any health food store in Eugene. This is a college town and that probably explains the availability of so mant ingredients that are hard to find elsewhere.

Sara said...

Congratulations!

Your souffle looks amazing.

Penny said...

Mary, Congratulations on two counts. We will celebrate 43 years in June. And we are looking forward to a second grandchild one of these days. The souffle looks lovely. I'm anxious to hear about the rabbit.

dp said...

Happy anniversary! And congratulations!

Citrusy desserts have just started to grow on me, and I love any dessert that's creamy. This is going on the list.

Please do tell us how the rabbit went. I enjoy rabbit too, but never cooked it myself.

Mary said...

Rabbit tomorrow, dp!

Judy said...

I hope someone sees my post soon and ofeers their experienced advice :-)
I am thinking of making this for a dinner this Saturday. (I would make 6 smaller cups)
BUT I have a problem with timing.

I am only free to cook from 8-11 am and after 2pm. I am expecting my 4 guests to arrive 4:30 to 5 pm. I am making a turkey-pot-pie and this for dessert. The pie filling I will make before, the pastry I will make in the morning, and the pie I will put in the oven at 4:30-ish I guess.

I just don't know when exactly to make the dessert. How long before eating this can I make it? And if I were to start at 2 pm, would it still be perfect for 6-6:30 pm for serving?
...or perhaps I should go with a different dessert.....

Nathan said...

I have a question similar to Judy's above - can anyone who has made this tell me how long it will take? In particular, I'm not sure if the "chill until thickened" and "chill until set" stages will take ~ 20 minutes, an hour, multiple hours, etc. Could I do everything but the last step the day before, or is that too much chilling?

Mary said...

Judy, make everything but the whipped cream topping the day before your party or in the morning when you make your pot pies.

Mary said...

Nathan, it takes about 30 minutes to soft set gelatin in my kitchen and 2 to 3 hours for a true set. These can be made the day before serving as long as they are properly covered and kept under refrigeration. I would leave the collars on till ready to top the souffles with whipped cream.

Judy said...

Mary, thank you SO much for your timely response to my question! You saved me!
I did make the souffle the night before as you suggested. I simply would not have had enough time to make it on Saturday.

I wanted to let you know that is turned out absolutely perfect! Looked just like the photo on this page!
Everyone was duly impressed, including me :)

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