Lime Soufflé: Barbados

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


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


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