Because you can make them a day ahead, these frozen soufflés are ideal to complement a fuss-free holiday dessert. They are out of this world delicious with their ultra-silky texture and pure lime taste, and no danger of them sinking too fast like baked soufflés!
Ingredients list for the frozen lime soufflés
- 1 cup water
- 1 cup sugar
- 6 large egg whites, at room temperature
- 2 cups chilled heavy cream
- 1 teaspoon grated lime zest, plus for garnish
- 1/4 teaspoon pure vanilla extract
1. Wrap a collar of parchment paper around the ramekins to extend 2 to 3 inches above rim and secure with kitchen string or bits of masking tape. Alternatively you can use small ring molds mounted on top of the ramekins. Set aside.
2. Cook sugar in a small heavy saucepan over low heat, stirring, until sugar has dissolved. Boil, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (115°C), about 10 minutes.
3. Beat egg whites until stiff. While continuing to beat, gradually pour hot syrup in a thin stream down side of the bowl into the egg whites, try not to touch the beater or it will spill and harden. Then continue to beat on medium-low until the egg whites have cooled to room temperature, about 5 minutes.
4. Whip heavy cream with vanilla extract and lime zest in a chilled stainless steel bowl using cleaned beaters until it holds soft peaks.
5. Fold whipped cream into the beaten egg whites gently, then spoon into soufflé ramekins, smoothing the top. Cover the surface to contact with plastic wrap and freeze until firm, at least 8 hours.
6. Let the soufflés stand at room temperature to soften slightly before serving, about 2 minutes. Remove the collar and dust tops with grated lime zest before serving.
Note: Make sure you use full-fat heavy cream, very cold out of the refrigerator, otherwise there’s a risk the whipped cream won’t stand very well. You can put the stainless steel bowl and the beaters in the freezer for 10 minutes beforehand.