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Happy Mother's Day. Another year has passed, and we've all lived to tell the tale. I hope you have a wonderful day and are surrounded by a doting and appreciative family, who truly know your worth. If they don't, we do. I've closed my kitchen for the day, so while I have no new recipes to share with you, I do have two older recipes that will be making an encore appearance in this post. Both are cold, lime based desserts that I think you'll enjoy as much as I do. They are perfect for chillin' on a warm spring day. Here are the recipes.
Key Lime Sherbet
3 cups water
1-1/4 cups sugar, divided use
3/4 cup light corn syrup
2/3 cup key lime juice, strained
2 to 3 drops green food coloring (optional)
2 egg whites
1) Place water, 1 cup sugar and corn syrup in a 2-quart saucepan. Bring to a boil, over high heat, stirring until sugar dissolves. Reduce heat; continue to boil for 5 minutes. Set aside; cool to room temperature.
2) Stir in lime juice and food coloring, if using. Pour into a shallow metal pan. Place pan in the freezer and freeze until solid throughout. Place bowl and beaters of an electric mixer in the freezer as well.
3) Remove pan from freezer. Quickly break up lime mixture with a wooden spoon; turn into frozen mixer bowl. Beat with frozen beaters at low speed, just until mixture is lump free. Remove bowl containing lime mixture from stand and transfer immediately to the freezer. Return beaters to freezer as well. Refreeze.
4) When the mixture is refrozen, place egg whites in a small mixing bowl. Add a pinch of salt; beat until slightly thickened. Add reserved 1/4 cup sugar and beat until egg whites hold their shape. Set aside.
5) Remove lime mixture from freezer, Break up with a wooden spoon. Beat with chilled beaters until just smooth. With mixer set to low speed, beat in egg whites only until just incorporated. Immediately return bowl to freezer. Refreeze, folding gently from bottom to top, two or three times during freezing process. Serve firm. Yield: 6 cups.
Cold Lime Souffle
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
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.