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White Chocolate and Lime Frozen Souffle

This stunningly good frozen dessert uses an unusual combination of flavors. Although you will dirty a lot of pots and pans making this, it is not difficult to prepare.

2 cups heavy or whipping cream, divided
1/4 cup white rum
12 ounces best-quality white chocolate, melted
2 large eggs
4 large egg yolks
1/4 cup sugar
2 tablespoons freshly squeezed lime juice

Cut a piece of aluminum foil long enough to wrap around a 1 1/2-quart souffle dish with a little bit of overlap. Fold the piece of foil in half the long way and wrap it around the dish to form a collar that extends about 4 inches above the rim. Tie or tape the foil in place.

Set the prepared mold in the freezer while preparing the dessert. Whip 1 1/2 cups of the cream until it holds a soft peak and refrigerate.

Bring the remaining 1/2 cup of cream to a simmer in a small saucepan over low heat. Whisk the cream, then the rum, into the white chocolate. Set aside to cool slightly.

Using an electric mixer, beat the eggs, egg yolks, sugar, and lime juice together in a heat-proof bowl over a small pan of simmering water. Beat constantly until the eggs are hot, increased in volume, and thickened, about 3 minutes. Remove from heat and continue to beat until cooled to room temperature, another 3 minutes.

Fold the white chocolate mixture into the egg mixture, then fold in the whipped cream. Work swiftly but gently to ensure that no streaks remain.

Pour into prepared dish and place in freezer. Cover with plastic wrap after the outside has frozen, about 2 hours after it has been placed in the freezer. Freeze overnight, or up to several weeks.

To serve, unwrap and remove the foil collar. Wipe the outside of the dish clean with a damp cloth if necessary, and use a metal spatula to straighten the sides and top of the dessert. Return to the freezer until serving time. Immediately before serving, dust top lightly with a little grated white chocolate. Serves 12 to 16.

"Chocolate" by Nick Malgieri

Sunday, August 06, 2000

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