People come to Key West wanting to taste Key
lime pie. To my taste, the traditional recipe yields a dessert
that is much too sweet to follow a fine meal. So, instead of
merely reworking Key lime pie, we have devised a very light
and refreshing soufflé
utilizing the tart juice of Key lime pies.
grated zest of 1 Key lime (or other lime, as available)
Tablespoons freshly squeezed Key lime juice (or other lime
juice, as available)
teaspoons light corn syrup
cup heavy cream
collars for six 4-ounce ramekins or individual soufflé
dishes: Cut strips of aluminum foil or parchment paper and
secure them to the dishes with tape to make collars that extend
1 1/2 inches above the rims.
a mixer bowl, combine the egg yolks and lime zest. Beat on
high speed until very thick and pale. Slowly add the juice
and continue beating on high speed for 3 or 4 minutes.
the yolk mixture is beating, combine the sugar, water and
corn syrup in a small pan and heat to boiling. Add the boiling
syrup to the yolk mixture and continue beating until cool.
While this is mixing, beat the cream to stiff peaks, by hand,
in a large bowl. Refrigerate.
the lime mixture into the cream until thoroughly incorporated.
Pour the mixture into the prepared dishes and freeze at least
4 hours. Serve with a fresh fruit coulis.
Tropical Fruit Salsa
A mixture of tropical fruits such as kiwi, pineapple and mango
go nicely with this dessert. Finely dice enough of the fruit
(1/4-inch dice) to yield one cup total. Lightly marinate the
fruit in 2 tablespoons of a liqueur, such as Midori, to enhance
the flavor. Cover and refrigerate. The salsa should not be
made more than 3 hours before serving.
Copyright © 1996 by Norman Van Aken