Easy Lime Souffle Food

LIME SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Spray a 1-quart souffle dish with nonstick cooking spray and dust generously with granulated sugar. Place the souffle dish in the freezer to chill.
• Stir 1/4 cup of the superfine sugar with the lime juice in a small bowl until the sugar is dissolved. Set aside. Using very clean, dry beaters, beat the egg whites by hand or with an electric mixer until foamy. Gradually add the remaining 1/4 cup of superfine sugar and the salt while beating. Continue beating until the whites hold a soft peak. Gently fold in the lime juice mixture and the zest.
• Spoon the souffle mixture into the chilled souffle dish. Wipe the rim with your fingers or a damp cloth to ensure proper rising. Put the dish on a baking sheet and place in the oven immediately. Bake for 7 to 9 minutes, until the souffle is well risen and lightly browned on top. Serve and eat immediately.

THE ULTIMATE FRENCH LEMON SOUFFLé

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside.
• In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.
• Stir together 5 tablespoons of the granulated sugar with the all-purpose flour, lemon zest, remaining 1/3 cup milk, and egg yolks until the mixture turns into a smooth batter.
• Slowly whisk half of the hot milk into the batter, making sure to combine the ingredients well until they are completely smooth.
• Add the tempered batter back into the hot milk in the pan and bring the mixture to a simmer, stirring constantly.
• Stir and cook the mixture until it has thickened, or about 1 minute.
• Stir the cold butter into the mixture and mix well. Allow it to cool at room temperature for 10 minutes.
• Stir in the vanilla extract.
• In a separate very clean bowl, beat the egg whites on medium-high speed until they become foamy and then add the remaining 2 tablespoons of sugar.
• Continue beating the egg whites on high speed until they hold stiff glossy peaks.
• Gently stir 1/3 of the egg whites into the vanilla mixture, then carefully fold in the remaining whipped egg whites.
• The vanilla mixture should be evenly colored and light and bubbly, without egg white streaks or marbling.
• Spoon the soufflé mixture into the prepared dish. Bake right away for 25 to 30 minutes, or slightly longer if at high altitude , until the soufflé has risen with a crusty exterior. If needed, cover it, and refrigerate it until ready for baking.
• Serve the soufflé with a dusting of confectioners' sugar and a few berries, if desired.
• Enjoy!

LIME SOUFFLE

Steps:

• Preheat oven to 400 degrees F. Spray 4 (6-ounce) ramekins with butter flavored cooking spray. Lightly coat inside of ramekins with sugar; set aside.
• In a small bowl, stir together lime curd and vanilla pudding. Set aside.
• Place egg whites in a medium bowl. Use an electric mixer to beat egg whites to stiff, but not dry, peaks.
• Stir 1/4 of egg whites into bowl with lime mixture. Spoon mixture over bowl with egg whites and gently fold together until just combined.
• Divide among ramekins. Place on baking sheet and bake in preheated oven for 20 minutes or until risen and golden brown.
• Serve immediately garnished with a dusting of powdered sugar and half of a sugared lime slice.

EASY LIME SOUFFLE

Steps:

• Combine mint, curd and pudding.
• Beat egg whites with electric mixer until stiff peaks form.
• Fold 1/3 egg white mix into curd mixture. Repeat with the next third, then final third.
• Coat 4 ramekins with butter flavored cooking spray and sprinkle with sugar.
• Divide souffle mix between 4 ramekins.
• Bake at 400 degrees for 20 minutes until golden brown.
• Serve with powdered sugar or whipped cream.

LEMON SOUFFLES

Steps:

• Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
• Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
• Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
• Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
• Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

SIMPLE SOUFFLE

Steps:

• In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

COLD LEMON OR LIME SOUFFLE

Steps:

• Sprinkle gelatin over the cold water.
• In a heavy saucepan combine yolks, lemon or lime juice, and sugar.
• Cook over medium-low heat, stirring constantly, until the mixture reaches 160 degrees.
• As soon as the mixture reaches 160 degrees, remove from heat and stir into gelatin to dissolve it. Turn into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about one hour.
• Whisk yolk mixture into meringue mixture. Add rind.
• Beat cream until stiff, and fold into lemon-meringue mixture.
• Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill one hour or longer.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.