Lime Souffle With Blueberry Compote
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
-
Blueberry Compote
- 3⁄4 cup fresh blueberries
- 1 tablespoon sugar
-
Lime Souffle
- 1 cup sugar, divided
- 1 teaspoon sugar, divided
- 1 tablespoon butter, melted, plus unmelted for greasing
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 3⁄4 cup whole milk
- 6 eggs, yolks separated from whites
- 1⁄2 teaspoon cream of tartar
- 1 lime, zest of
- 2 limes, juice of, strained
directions
- Make blueberry compote and set aside.
- Blueberry Compote: Simmer in saucepan on low until thickens (looking for a pie-filling like consistency), stirring occasionally. Set aside.
-
Lime Souffle:
- Preheat oven to 350°F.
- Grease 2-quart, oven-safe, round casserole dish with straight sides (such as Corningware) with nub of unmelted butter. Sprinkle dish with 1 tsp sugar, shaking so the pan is coated evenly on bottom and sides.
- In a large bowl, using a hand mixer, beat 3/4 cup sugar with melted butter, flour, salt, and milk. Add egg yolks, lime zest, and lime juice. Mix until thoroughly combined. --DO NOT overwork mixture--.
- In another bowl, beat egg whites and cream of tartar with remaining 1/4 cup sugar until stiff peaks form(when you lift the mixer from the whites, the tips stand up). Working in batches, gently fold in beaten egg whites into the egg yolk mixture.
- Pour the mixture into prepared baking dish. Set dish in a 9x12 baking pan filled half an inch deep with very hot water. Bake for about 25 minutes, or until top has risen and is golden brown. (You may have the urge to open the oven door, don't. As this will let the hot air out and possibly result in a fallen souffle.).
- Gently remove from oven. Serve immediately with a spoonful of warmed blueberry compote.
- ---Enjoy!---.
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RECIPE SUBMITTED BY
Anulazuli
Providence, 79
<p>Hey all! After a break of about two years, I'm glad to say that I'm back, and hopefully a lot more active than I was in years past. Also, ignoring the huge gap in activity, I've still been very active when it comes to cooking, and am now studying Culinary Arts at Johnson and Wales University in Providence, RI.</p>
<p>I've been a member of Recipezaar since 2008, but had to remake in 2010. </p>