Lime Souffle From Barbados

Recipe Ingredients

1 tablespoon	15ml	Butter*
1/2 cup	118ml	Agar flakes or 2 pkgs. Unflavored gelatin
1 cup	237ml	Freshly squeezed lime juice
3		Egg yolks
1 cup	237ml	Coconut milk
1/2 cup	164g / 5.8oz	Maple syrup
2 tablespoons	30ml	Arrowroot powder
3 tablespoons	45ml	Grated lime rind
1/2 cup	46g / 1.6oz	Grated fresh coconut
6		Egg whites

Recipe Instructions

* to coat souffle dish

1. Lightly butter a large (2-quart) souffle dish.

2. In a small saucepan over medium-high heat, cook agar in lime juice until completely dissolved. In a small bowl combine egg yolks, coconut milk, maple syrup, and arrowroot. Add to lime juice mixture and cook, stirring constantly, until a thick custard-like sauce forms. Remove saucepan from heat.

3. Stir in lime rind and coconut. Beat egg whites until stiff peaks form, then fold into lime mixture. Pour into prepared souffle dish and refrigerate until firm (about 8 hours). Serve chilled.

Source:
the California Culinary Academy

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