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In a small saucepan combine heavy cream and the zests, and scald.
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Remove from heat and let cream infuse for at least 1 hour.
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3
Transfer cream to a mixing bowl and chill thoroughly before proceeding.
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4
Butter 4 3/4-cup ramekins and sprinkle them1 1/2 tablespoons of the sugar.
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5
Cut strips of waxed paper long enough to overlap around sides of ramekins and wide enough to extend 2 to 2 1/2-inches above the tops.
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Tape or tie the strips around the ramekins.
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When the heavy cream is chilled, whip it to soft peaks.
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In a large mixing bowl, beat the egg whites and salt until slightly thickened and frothy.
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Add remaining sugar in small increments as you continue to beat the whites, beating until whites are stiff and glossy, about 5 minutes.
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Stir in the lime juice and, using a large spatula or a balloon whisk, carefully fold a small amount of the whipped cream into the whites to lighten them.
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11
Add remaining whipped cream to whites and gently but thoroughly fold together.
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Divide the souffle mixture among the prepared ramekins and chill in the freezer until completely frozen, 2 to 3 hours.
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Remove the waxed paper strips from the frozen souffles, top each souffle with a sprig of mint, freshly grated lime or orange zest, or candied violets, and serve.
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14
Note: For a different presentation, souffles may also be presented in hollowed out lemons or oranges.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
