I’m getting back into the swing of things after a mini hiatus from blogging. We’re in the beginning stages of a kitchen remodel which makes me all kinds of excited and nervous. The ‘excited’ part is easy to explain. I’m eager for my small kitchen to grow and become more user-friendly. The only real direction I’ve given the kitchen designer is that whatever goes in – cabinets, appliances, flooring – must be able to take a beating. I’m awfully rough on everything in the kitchen. The current state of my cabinetry and appliances tells the tale.
I am also anxious. I can’t remember a time when I’ve had so many decisions to make! At this point, I wish I had two options and I could just point at one and say – ‘that’. Ha!
Now, this dessert! I’m a cool weather-loving gal, so I’m doing my best to enjoy these hot days of late summer as much as possible. That means lots of ice cream and other chilly treats like this luscious lime soufflé. It’s all at once light and rich. It’s something that deserves to be eaten under a sun umbrella or on the back patio.
The lime soufflé recipe comes from a 1980 edition of The Good Housekeeping Illustrated Cook Book. It’s one of my favorite cookbooks because it’s absolutely packed with fundamentals of all types of cookery. Seriously, if you can find a copy I’d suggest buying it – and especially if you can find the durable white leather bound version (it’s sustained many a splatter and drip). It’s a great step-by-step, how-to, beginner-friendly cookbook that will demonstrate everything from dismantling a hard shell crab to flambéing Crêpes Suzette. I picked up my copy at a second hand store, but it appears there’s a new edition for purchase here. Read the reviews, though! Some reviewers comment that the updated version doesn’t have as many pictures.
I chose to make the soufflé in a vintage jelly mold which turned out pretty cute! You could also use a 1 quart bowl to mold the dessert into a similar shape, or make it as it was originally intended – in a large souffle dish.
My addition to the recipe is a heaping helping of toasted meringue. It’s so light and marshmallowy and it makes the entire dessert taste like crustless key lime pie. I’m absolutely smitten, and can’t wait to swap out the lime juice and zest for a lemon version.
I used a chef’s torch to toast the meringue, the same one I recommend in this post. It’s still going strong years later and one of the most fun kitchen tools I own! You can also set the dessert under the broiler in the oven, but it won’t get as toasty on the sides as it will with using the torch.
Following are a few quick links to some of the supplies I used for this recipe.
The pink cake server (carnation) is from Leif Shop.
Lime Soufflé with Toasted Meringue
- 1 quart souffle dish or mold
- 1 envelope .25 ounce unflavored powdered gelatin
- 3/4 cup granulated sugar divided
- 1/2 teaspoon salt
- 4 eggs yolks and whites separated
- 1/2 cup cold water
- 1/4 cup lime juice
- 1 teaspoon lime zest
- Green food color I used Betty Crocker’s Neon Green gel food color
- 1 cup heavy whipping cream
- 6 egg whites
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 Maraschino cherry
- Make the lime soufflé: In a double boiler, stir gelatin with 1/4 cup sugar and salt until well mixed.
- In a small bowl with a wire whisk, beat egg yolks with cold water and lime juice until mixed; stir into gelatin mixture. Cook over hot, not boiling, water, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat; stir in 1 teaspoon of grated peel and food color; pour into a large bowl and cool to room temperature, stirring occasionally. Meanwhile lightly grease a 1 quart jelly mold or bowl. You may also prepare a collar for a 1 quart soufflé dish (instructions follow in notes).
- In a small bowl with the mixer at high speed, beat egg whites until soft peaks form; beating at high speed, gradually sprinkle in 1/2 cup sugar. Beat until the sugar is completely dissolved. Whites should stand in stiff peaks. Spoon the whites into the bowl with the lime mixture.
- In a separate small bowl with the mixer at medium speed, whip the cream; gently fold it with the beaten egg whites into lime mixture. Pour into the prepared mold or collared soufflé dish. Chill the dessert in the refrigerator until firm, at least 3 hours. If using the collar method, carefully remove the collar and garnish as desired.
- Make the toasted meringue: Place the egg whites in a large spotlessly clean bowl (any trace of fat will ruin meringue). Beat the meringue on high speed. When starts to thicken and turn opaque, gradually add in the sugar a little at a time. Beat on high speed until stiff peaks form. Rub a little of the meringue between your fingers, if you feel any granules beat the mixture for 3-5 minutes longer. Test again. The meringue is ready to be used when the mixture is smooth and no sugar granules can be detected with fingertips.
- Spread the meringue over the entire dessert with a large rubber spatula. Toast the meringue using a chef’s torch. You may also toast the soufflé under the broiler in the oven, just be sure the oven is good and pre-heated so it won’t take long for the meringue to toast, otherwise the underlying soufflé will melt.
- Garnish with a maraschino cherry (I used a pink one!) and serve immediately.
Wrap the paper tightly around the dish with the parchment about 4 inches higher than the rim of the dish. Secure the paper with one or two pieces of tape (I used packing tape!).