This meringue-topped luscious soufflé recipe uses quite a few eggs (ten), so you may want to add an extra dozen to your shopping list. The meringue topping is best applied just before serving as it will yield the best, toastiest flavor. Meringue is prone to weep in the refrigerator, so be sure to store the leftovers on a serving plate or in a pan with a lip.
If using the collar method (instead of the mold method I used), you may choose to omit the meringue topping. If you still like the idea of meringue on top, cut the meringue recipe in half since you’ll only be using it on top of the desserts as opposed to also covering the sides.
Green food colorI used Betty Crocker’s Neon Green gel food color
1cupheavy whipping cream
Toasted meringue
6egg whites
1cupgranulated sugar
1teaspoonvanilla extract
1Maraschino cherry
Instructions
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.
Notes
How to make a collar for a cold soufflé: Tear off a large enough length of parchment paper or wax paper to wrap completely around the dish.
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!).