Frozen Key Lime Souffle Food

FROZEN KEY LIME "SOUFFLE"

Steps:

• Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.
• Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.
• In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.
• In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.
• Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.
• Spoon into the prepared souffle dishes. Freeze overnight.
• To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.

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.