5 eggs, separated
1 cup sugar
2 teaspoons lime peel, finely grated
¾ cup strained lime juice
1 tbsp gelatin
¼ cup water
1¼ cups cream, lightly whipped
whipped cream, extra
Cut four strips of foil, fold each in half lengthways and
wrap around four 1-cup capacity soufflé dishes, extending
1½inch/4cm above rim; secure with string. Brush inside top
of foil with melted butte or oil. Using electric beaters,
beat egg yolks, sugar, and lime rind in a small bowl for 3
minuets, until sugar has dissolved and the mixture is thick
Heat lime juice in a small pan then gradually add to yolk
mixture while beating, until well mixed.
3. Combine gelatin with water in a small bowl to soften.
Stand bowl in a larger heatproof bowl of hot water and stir
until gelatin has dissolved. Add gradually to lime
mixture, beating with beater speed on low, until combined.
Transfer mixture to a large bowl, cover with plastic wrap
and refrigerate for 15 minutes, until mixture is thickened
but not set. Using a metal spoon, fold whipped cream
into lime mixture until almost combined.
4. Using electric beaters, beat egg whites in a clean, dry
mixing bowl until soft peaks form. Fold beaten egg
white quickly and light into the lime mixture until
ingredients are just combined, and there are no lumps of egg
white remaining. Spoon the mixture gently into
prepared soufflé dishes and chill until set. Remove
the foil collar when ready to serve. Decorate with
whipped cream and lime rind.