Yield
Makes 8 servings

Kay Kahle, caretaker of the Willey house in Naples, Florida shares her recipe for a dessert that's sure to please. It's now a Coastal Living staff favorite.

How to Make It

Step 1

Fold wax paper to create a 1 1/2-inch-wide collar for each of 8 (6-ounce) ramekins. Wrap paper collars around the outside of the ramekins, allowing 1 inch or more to extend above the rim; tape to secure. Set ramekins aside.

Step 2

Melt butter in top of a double boiler; stir in rind and next 3 ingredients. Whisk together yolks and whole eggs, and stir into juice mixture. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Cool completely.

Step 3

Whip the cream, and fold gently into cooled lime mixture. Spoon mixture into prepared ramekins. (Mixture will extend up the sides of the collars.) Arrange fresh raspberries on top. Freeze 8 hours or overnight.

Step 4

Combine thawed raspberries and honey in a blender; strain to remove seeds.

Step 5

Remove the paper collars, and drizzle soufflés with raspberry sauce.

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