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Lime Souffle


Oil spray
70g sugar , plus more for ramekins
35g all-purpose flour
1/4 tsp. salt
3 large eggs, seperated
1 Tbsp. finely grated Key lime zest
Juice of 3 limes
250ml Clóna Buttermilk

1. Preheat oven to 175 degrees. Spray insides of eight 4-ounce ramekins with oil. Sprinkle sugar in each cup, turning to coat; tap out excess. Arrange cups in a roasting tray 1 inch apart.

2. Sift together flour, salt, and 3 tablespoons sugar; set aside. In a large bowl, whisk together egg yolks and zest; whisk in lime juice and buttermilk.
Add flour mixture and whisk until blended.

3. Bring a large pot of water to a simmer. Meanwhile, in the bowl of an electric mixer, beat egg whites until frothy. With mixer running, gradually add remaining sugar. Continue beating until soft peaks form (when you lift whisk, tips of peaks should fall back down), about 7 minutes. Gently fold egg whites into yolk mixture, one-third at a time, until just combined.

4. Scooping from bottom of the bowl, divide mixture evenly among ramekins.
Carefully fill pan with enough simmering water to come halfway up sides of the ramekins. Coat a piece of foil with cooking spray; place over ramekins, greased side down. Bake 25 to 30 minutes, or until soufflés are firm and have risen just above ramekin rims.

6. Transfer pan to a cooling rack and let sit, uncovered for 20 minutes (soufflés will collapse slightly). When cool enough to touch, remove ramekins from pan to rack to cool completely.


Recipe By: Mairead Holland