| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
California |
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter — to coat souffle |
|
|
Dish |
| 1/2 |
c |
Agar flakes or 2 pkgs. |
|
|
Unflavored gelatin |
| 1 |
c |
Freshly squeezed lime juice |
| 3 |
|
Egg yolks |
| 1 |
c |
Coconut milk |
| 1/2 |
c |
Maple syrup |
| 2 |
tb |
Arrowroot powder |
| 3 |
tb |
Grated lime rind |
| 1/2 |
c |
Grated fresh coconut |
| 6 |
|
Egg whites |
INSTRUCTIONS
1. Lightly butter a large (2-quart) souffle dish.
2. In a small saucepan over medium-high heat, cook agar in lime juice until
completely dissolved. In a small bowl combine egg yolks, coconut milk,
maple syrup, and arrowroot. Add to lime juice mixture and cook, stirring
constantly, until a thick custard-like sauce forms. Remove saucepan from
heat.
3. Stir in lime rind and coconut. Beat egg whites until stiff peaks form,
then fold into lime mixture. Pour into prepared souffle dish and
refrigerate until firm (about 8 hours). Serve chilled.
Recipe By : the California Culinary Academy
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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