Lime Salt Souffle

Cook time 40 mins
Servings 3


6g salt
1 litre lime pure/juice
100g corn flour
1 fresh lime

cream pat
1 litre milk
1 vanilla bean
12 egg yolks
300g sugar
80g plain flour
20g corn flour

to assemble souffle
140g eggwhites
90g caster sugar
2 tbsp cream pat
2 tbsp lime base

Lime Salt Souffle



Combine lime pure and corn flour, place into small pot and simmer on low heat for 5 minutes, so the corn flour cooks out. Remove from heat and mix in fresh lime.

cream pat

Bring milk, cream and vanilla to the boil. In a stainless steel bowl whisk the egg yolks and sugar together until light and pale in colour. Add the flour and corn flour to the egg mix, mix well. Pour the hot milk and cream over the egg yolk mix. Place the mix back into a pot and bring to the simmer for 1 minute constantly stirring (be careful that you do not let the mix get caught on the bottom of the pan.

to assemble

Pre heat oven to 180deg Celsius. Place the egg whites into an electric mixer and whisk on the highest speed, when the egg whites have come together (very soft peaks) add the sugar and continue to whisk until semi firm peaks. In a stainless steel bowl place the cream pat and lime base mix really well. Place 1/3 of the egg whites into the cream pat lime base whisk really well to make sure it is incorporated well. Then gently fold the rest of the egg whites into the mix. Fill the moulds to the top and bake at 180C for approx. 10-12 minutes.