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Frozen Lime Soufflé with Tropical Fruit Salsa

Yield: servings

Wine suggestion

A light Pinot Noir from a cool climate, like a Sancerre Rouge: Domaine Neveu Sancerre Rouge, 1994

People come to Key West wanting to taste Key lime pie. To my taste, the traditional recipe yields a dessert that is much too sweet to follow a fine meal. So, instead of merely reworking Key lime pie, we have devised a very light and refreshing soufflé utilizing the tart juice of Key lime pies.
  • 6 egg yolks
  • Finely grated zest of 1 Key lime (or other lime, as available)
  • 6 Tablespoons freshly squeezed Key lime juice (or other lime juice, as available)
  • 1 cup sugar
  • 3/4 cup water
  • 2 teaspoons light corn syrup
  • 3/4 cup heavy cream

Prepare collars for six 4-ounce ramekins or individual soufflé dishes: Cut strips of aluminum foil or parchment paper and secure them to the dishes with tape to make collars that extend 1 1/2 inches above the rims.

In a mixer bowl, combine the egg yolks and lime zest. Beat on high speed until very thick and pale. Slowly add the juice and continue beating on high speed for 3 or 4 minutes.

While the yolk mixture is beating, combine the sugar, water and corn syrup in a small pan and heat to boiling. Add the boiling syrup to the yolk mixture and continue beating until cool. While this is mixing, beat the cream to stiff peaks, by hand, in a large bowl. Refrigerate.

Fold the lime mixture into the cream until thoroughly incorporated. Pour the mixture into the prepared dishes and freeze at least 4 hours. Serve with a fresh fruit coulis.

Tropical Fruit Salsa

A mixture of tropical fruits such as kiwi, pineapple and mango go nicely with this dessert. Finely dice enough of the fruit (1/4-inch dice) to yield one cup total. Lightly marinate the fruit in 2 tablespoons of a liqueur, such as Midori, to enhance the flavor. Cover and refrigerate. The salsa should not be made more than 3 hours before serving.

Copyright 1996 by Norman Van Aken


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