Frozen Key Lime Souffle with Raspberry Sauce

By miss5elements

Kay Kahle, caretaker of the Willey house in Naples, shares her recipe for a dessert that's sure to please. It's now a Coastal Living staff favorite.

Ingredients

• 1/2 c unsalted butter
• 1 t lime zest
• 1 c Key lime juice
• 1/4 t salt
• 1.5 c sugar
• 3 egg yolks
• 3 whole eggs
• 2 c heavy whipping cream
• 1 pt fresh raspberries
• 1 (10oz) bag frozen raspberries, thawed
• 1/2 c honey

Details

Servings 8
Adapted from coastalliving.com

Preparation

Step 1

1. Fold wax paper to create a 1.5" wide collar for each of eight (6oz) ramekins.
2. Wrap paper collars around the outside of the ramekins, allowing 1" or more to extend above the rim; tape to secure.
3. Set ramekins aside.
4. Melt butter in top of a double boiler; stir in zest & next three ingredients.
5. Whisk together yolks & whole eggs, and stir into juice mixture.
6. Cook over med heat, stirring constantly, until mixture thickens and coats the back of a spoon.
7. Cool completely.
8. Whip the cream, and fold gently into cooled lime mixture.
9. Spoon mixture into prepared ramekins. (Mixture will extend up the sides of the collars.)
10. Arrange fresh raspberries on top.
11. Freeze 8 hrs or overnight.
12. Combine thawed raspberries & honey in a blender.
13. Strain to remove seeds.
14. Remove the paper collars, and drizzle souffles w/raspberry sauce.