Light, airy, and accented with candied roses, this elegant lime dessert is unforgettable in appearance and taste. And you make it a day ahead, which takes the pressure off!
- 12 large egg yolks
- 1¾ cups plus 2 teaspoons sugar
- ¾ cup fresh lime juice (from about 8 limes)
- 1 finely grated lime zest
- ½ cup heavy (whipping) cream
- 6 large egg whites
- Candied rose petals, candied violets, or fresh mint leaves, for garnish
- Sweetened Whipped Cream, for garnish
How to Make It
- Select a saucepan that a 2-quart bowl can fit in comfortably, with room for a water bath around it. Fill the saucepan about halfway with water and bring the water to a gentle simmer over medium-low heat.
- Meanwhile, place the egg yolks and 1½ cups of the sugar in a 2-quart bowl and beat with an electric mixer until light and lemon-colored, 4 to 5 minutes. Beat in the lime juice and zest to just combine. When the water is simmering gently, place the bowl in the water and continue to beat until the temperature of the mixture is between 120°F and 140°F on a candy thermometer, about 10 minutes. It will be thick and creamy.
- Scrape the mixture into another bowl and refrigerate it, covered, until completely chilled, 1½ to 2 hours.
- Prepare a 5-cup soufflé dish: Tear off a length of wax paper to fit around the dish, adding an inch or two for overlap. Fold the wax paper lengthwise into thirds. Wrap it around the outside of the dish so it extends about 2 inches above the rim, making sure that it overlaps at the ends by at least 1 inch. Secure it with string or paper clips.
- Beat the heavy cream in a bowl with an electric mixer. When it starts to thicken (after about 1 minute), add the 2 teaspoons sugar. Continue beating until it forms soft peaks. Fold this gently into the chilled lime mixture.
- Beat the egg whites in a separate bowl with clean beaters. As they start to mound, add the remaining ¼ cup sugar, beating constantly. Continue beating until the eggs whites are stiff but not dry. Using a rubber spatula, fold them gently into the soufflé mixture.
- Pour the mixture into the prepared soufflé dish and carefully place it in the freezer. Freeze overnight.
- Carefully remove the wax paper. Decorate the top of the soufflé with candied roses, and serve with Sweetened Whipped Cream alongside.