This dessert needs to be prepared in advance since it is frozen before being cooked.
6 cups sugar
24 fresh kumquats, thinly sliced
10 eggs, separated
1/4 cup cornstarch
12 tablespoons granulated sugar, divided
1-1/2 cups Key lime juice
1/2 cup heavy cream
2 (1/4-ounce) envelopes unflavored gelatin
1-1/2 cups granulated sugar
2 pints fresh raspberries
For the kumquat confit, combine 12 cups of water and the sugar. Bring to a boil, stirring to dissolve the sugar. Add the kumquats and cook for 10 minutes or until the kumquats are soft. Remove from the heat and set aside. Don't remove the kumquats. In a bowl, beat the egg yolks, cornstarch, and 6 tablespoons of the sugar until smooth and pale. Set aside.
In a large, heavy saucepan, bring the lime juice, heavy cream, and the other 6 tablespoons of sugar to a boil. Stir until the sugar dissolves, then add a small amount to the egg-yolk mixture. Gradually add the rest, constantly whisking. Return the mixture to the saucepan and while stirring constantly, cook over low heat for about 4 minutes until thickened. Do not boil or the eggs will cook.
In a small bowl, add the gelatin to 1/4 cup of water and stir to soften. Add the gelatin to the custard and stir to dissolve. Set aside.
For the sugar syrup, boil the sugar and 6 tablespoons of water until the temperature reaches 240 degrees F.
Meanwhile, beat the egg whites until stiff. Slowly pour in the sugar syrup while beating on medium speed. Continue to beat the meringue until it is cold, then fold into the custard mixture. Pour into 4-inch ring molds. Freeze for 4 hours, or until firm.
When ready to serve, unmold onto individual oven-proof plates. Place into a preheated 400-degree F. oven, then immediately reduce the temperature to 375 degrees F. Cook for 14 to 16 minutes or until nicely browned. Remove from the oven and dust with confectioners' sugar. Spoon the kumquats, berries, and a little syrup around each souffl. Serve immediately. Serves 12.
- From Christophe Gerard, Twelve Twenty, The Tides Hotel, as published in "The Food of Miami" (Periplus)
Key Lime Pie
10 graham crackers, finely crushed
1/2 stick butter
6 eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup key lime juice
cream of tartar
1 cup sugar
Preheat oven to 350 degrees F. In a mixing bowl, combine crushed graham crackers and melted butter. Press and pat the crumb mixture into a 9-inch pie pan. Bake for 8 to 10 minutes in the preheated oven. Set aside to cool.
With an electric mixer, beat egg yolks and condensed milk for 8 minutes. Add key lime juice and mix at low speed for just a few seconds. Pour mixture into the baked pie crust. In a 350 degree F. oven, bake for about 10 minutes or until the filling is firm.
In a clean bowl, beat egg whites and cream of tartar for 5 minutes. Gradually add the sugar and beat for another 5 minutes, until the meringue holds stiff peaks. Pile and swirl the meringue on top of the pie, making sure it covers the pie completely. Bake at 350 degrees F. for 5 to 7 minutes or until the meringue turns light golden brown. Cool to room temperature and chill before serving.
Serves 6 to 8.
- From Michael McCarthy, waiter at the Sea Horse Bath & Tennis Club, Delray Beach, Fla.
(c) Copyright 2000. The Christian Science Publishing Society