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Key Lime Souffle With Raspberry Chambord

User Rating 4.5 Star Rating (2 Reviews)


Delicious and sweet, this simple dish makes an elegant dessert. Fresh raspberries make this recipe really stand out, but frozen will work just fine.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 2 tablespoons unflavored gelatin
  • 1/3 cup cold water
  • 6 eggs, separated
  • 2 cups sugar
  • 3/4 cup strained lime juice, preferably Key Lime
  • 3 cups whipping cream
  • 3 cups fresh, or 12 ounce package whole frozen raspberries, thawed
  • 4 tablespoon Chambord (raspberry liqueur)
  • 1/3 cup sugar



In a heat-proof cup, sprinkle the gelatin over cold water and allow to soften for 3 minutes. Place cup in bowl of hot water and stir until no granules of gelatin remain. Set aside. Beat egg yolks with sugar until thick, lemon-colored and no granules of sugar remain. Stir in lime juice. Set aside. Whip egg whites until stiff but not dry. Set aside. Whip cream. Set aside.

Blend dissolved gelatin and lime mixture. Fold in egg whites and whipped cream, combining well. Spoon into individual dessert dishes and refrigerate several hours until firm.


Puree berries in food processor or blender until smooth, about 10 seconds. Strain through a fine sieve to remove seeds. Stir in Chambord and sugar. Refrigerate until ready to serve dessert.

To serve:

Remove serving dishes from refrigerator and spoon Chambord sauce over each soufflé. Garnish each with several fresh raspberries and a thinly sliced lime wedge.

Recipe courtesy of the Oregon Raspberry & Blackberry Commission.

User Reviews

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 5 out of 5
Good Recipe!, Member april.cookie

You shouldnt let souffles sit after making them this will seperate the eggs even after cooking , or else it wasnt cooked long enough:P Good recipe!

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