From Executive Director Beth Shapiro

Recipe Serves: 8-10

A note from Beth: 

I have fond memories of making this deliciously tart soufflé with my mom. In fact, the original recipe is covered with her carefully handwritten notes and reminders. Some words of wisdom from my ever-thoughtful mom: to freeze part of this recipe, simply use a smaller soufflé bowl then pour the rest of the batter into ramekins and freeze.

Ingredients:

• 10 egg yolks
• 2 cups and 2 tablespoons sugar, divided
• Peel of 2 lemons
• Peel of 2 limes
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1/4 teaspoon salt
• 2 envelopes unflavored gelatin
• 1/2 cup rum
• 10 egg whites
• 3 cups whipping cream, divided
• Candied violets (optional)

Instructions:

1. Beat the egg yolks until light and fluffy. Gradually add 1 cup sugar and continue beating until the mixture becomes very thick and forms a ribbon.
2. Add the lemon peel, lime peel, lemon juice, lime juice and salt. Blend thoroughly.
3. Transfer the mixture to a heavy pan and constantly stir over low heat until it thickens enough to coat the back of a spoon. Don't let the mixture curdle or stick to the bottom of the pan. Pour into a bowl to cool.
4. Sprinkle the gelatin over the rum. Set aside until it has solidified.
5. Meanwhile, with an electric mixer, beat the egg whites until foamy. Then very gradually add 1 cup sugar and beat until the mixture looks like a marshmallow. Set aside.
6. Beat 2 cups of whipping cream until it mounds nicely but is not stiff. It should be the consistency of custard.
7. Dissolve the gelatin over very low heat. Stir into the cooled egg-lemon mixture. Fold the egg whites into the egg-lemon mixture too. Finally, fold in the 2 cups whipped cream.
8. Brush the inside of a 2-quart soufflé bowl with vegetable oil (when greasing a bowl for a cold mold, use oil not butter). Tie a 2-inch collar of parchment or wax paper around soufflé bowl. If using parchment, oil the parchment as well.
9. Pour the mixture into the prepared soufflé bowl. It is also possible to use individual ramekins or whiskey glasses. Refrigerate for at least 3-4 hours (though it depends on the size of the soufflé). Can be made ahead of time and refrigerated overnight.
10. Before serving remove the collar from the soufflé. Whip the remaining 1 cup of cream with 2 tablespoons of sugar until stiff. Pipe into rosettes or stars on top of the soufflé. Decorate with candied violets (optional).