Frozen Key Lime "Souffle"

1. 1

   Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins.

2. 2

   Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets.

3. 3

   In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside.

4. 4

   In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy.

5. 5

   Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream.

6. 6

   Spoon into the prepared souffle dishes. Freeze overnight.

7. 7

   To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.