Recipe of The Week – March 31st 2015
Chilled Lime Soufflé with Raspberries
What you need (makes 4 ramekins)
2 leaves gelatine
200ml whipping cream
3 medium eggs
Juice and finely grated zest of 3 limes
150g unrefined organic white sugar
Cocoa powder for dusting
First the ramekins
Take 4 strips of greaseproof paper about 24cm long and 4cm higher than the ramekins. Tie around the outside of the ramekin effectively making the container 4cms higher.
To make the chilled soufflés you will need a hand held whisk or a strong arm!
You will need three bowls, one that is heat proof and will sit on a pan of hot water. Take the eggs and separate the yolks into the heat proof bowl and the whites in another, The third bowl should be for the cream
What you do
First soak the gelatine in about 200ml of cold water and reserve.
Whisk the cream until whipped but soft ribbon texture. Keep in the fridge until required.
Place the juice, zest and sugar with the yolks, bring a pan of water to the boil and remove the heat. Place the bowl on top and whisk well until thick and creamy. Remove from the pan and leave to one side.
Warm a saucepan, gently squeeze the gelatine leaves allowing some water to remain, add to the saucepan and melt. Don’t allow to boil. Add to the lime mix and whisk in.
Wash the blades of the whisk in hot water and dry, whisk the egg whites well until they start to form peaks.
Remove the cream from the fridge and with a wooden spoon or spatula gently fold in the cream followed by the egg whites. Divide between the ramekins and chill for at least 3 hours.
Dust with a little cocoa powder through a sieve and unwrap the greaseproof and top with the raspberries and serve.
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