Name: Lime Soufflé: Barbados
Yield: Serves 6
Cuisine: Americas
Ingredients: 3 tablespoons water; ⅜ pint evaporated milk or use half milk, half double cream; Pinch salt; 1 tablespoon cornflour; 4 tablespoons finely grated lime rind; 2 oz. coarsely grated fresh coconut, or tinned shredded moist coconut; ¾ lb. sugar; ⅜ pint strained fresh lime juice; 1 envelope (1 tablespoon) unflavoured gelatine; 4 eggs, separated

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

1 envelope (1 tablespoon) unflavoured gelatine
⅜ pint strained fresh lime juice

Method

Soften the gelatine in the lime juice and set aside. Mix the cornflour with the water. Pour the milk into a saucepan and stir the cornflour into it. Cook over low heat, stirring constantly with a wooden spoon, until the mixture is smooth and thickened. Beat the eggs yolks until blended, then beat in the sugar gradually Stir into the milk mixture and cook, stirring constantly, until the custard

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Lime Soufflé: Barbados

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of