This recipe is light and refreshing...and yummy! It looks so fancy and comes out so pretty. It is super easy too and only a few ingredients. I just used lime juice that I had in the fridge and omitted the zest (Although I am sure it would be great with it. I just worked with what I had on hand.) I ate this warm last night, and stuck the rest in the fridge, unsure of how it would turn out after being chilled. It was great both ways. This recipe makes a fluffy dessert and somehow makes the smooth custard part on top all on its own. It surprisingly looks just like the picture. This would be great for a dinner party and fun to garnish all pretty like.
Yield: 4 servings
Time: 1 hour 15 minutes
1 tablespoon unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup reduced fat buttermilk
1 tablespoon lime zest
2 tablespoons lime juice
1/4 cup all-purpose flour
1/4 teaspoon salt
Pre-heat oven to 325 degrees F.
Butter and lightly sugar 4 ramekins (approximately 6-ounce size). In a mixer, combine yolks, buttermilk, lime juice and lime zest and beat until well combined. Reduce the speed to low and slowly add sifted flour, sugar and salt until just combined. Beat egg whites with a whisk attachment until you get stiff peaks then combine the two mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath – set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
Bake in the oven for 60 minutes until the top springs back when gently pressed and the cakes have a nice light golden color. Allow to cool slightly, then carefully invert onto a plate.
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