Frozen Key Lime "Souffle"

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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