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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. 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. 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. Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream. | 6. Spoon into the prepared souffle dishes. Freeze overnight. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
key lime juice	3	tablespoons	strained	-	-	-	-
key lime zest	1	teaspoon		-	-	-	-
heavy cream	1	cup	whipped	408.0	3.2880000000000003	3.408	43.29600000000001
nut coconut	1/2	cup	chopped toasted	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
cream			whipped	-	-	-	-
lime				-	-	-	-
egg	5		separated	357.5	1.8	31.4	23.775
sugar	3/4	cup	divided	239.85	45.006	7.5075	3.7439999999999998
coconut rum	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.