Name: Lime Soufflé with Lime Ice-Cream
Yield: Makes four soufflés
Ingredients: 600 ml cream (35% butterfat); 90 g castor sugar; extra castor sugar for egg whites; 8 egg whites; 130 ml freshly squeezed lime juice; 2 egg yolks; 300 g castor sugar; 6 egg yolks; castor sugar for the moulds; unsalted butter, softened; 300 ml freshly squeezed lime juice

Preparation info

Makes
four
soufflés

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

The flavours of lime can carry not only the flavours of fish sauce, chilli and palm sugar, but also the flavours of eggs, cream and sugar. This makes it a perfect partner for a soufflé. Lorraine makes a killer Passionfruit Soufflé that everyone loves. We serve it with a passionfruit ice-cream that I adapted a long time ago from a recipe shared with me by Damien.

Lorraine has worked long and hard to make sure that every soufflé stands up and is as go

Ingredients

Method

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?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of