Cold Lime Souffle

This is awesome. It tastes great and it looks really impressive. After one bite, Jamie said "They could charge $15 for this in a restaurant!" Perfect for summer - it's light, tart and refreshing. You'll need parchment paper, 4 rubber bands, and 4 8-oz baking cups for this. (Really, though, it might be better to do smaller portions. If you have 8 4-oz baking cups, use those!)

Cold Lime Souffle

5 large eggs, separated (I recommend pasteurized eggs, since they don't end up cooked)
1 cup sugar (+ more for coating the extensions)
2 tsp lime zest (+ more for garnish)
3/4 cup lime juice, strained (I didn't strain mine)
1 Tbsp (1 envelope) powdered gelatin
1 1/4 cups heavy cream, lightly whipped
3 Tbsp powdered sugar
1 cup heavy cream

-Cut four strips of parchment paper to fit around 4 8-oz baking cups. Fold each strip in half lengthwise, then wrap around the cups and put a rubber band around each to hold them on. Adjust the parchment paper so that the height of each cup is extended by about 1 inch. Brush the inside of the extensions with melted butter, and sprinkle with sugar to coat, tapping out the excess. Set aside.
-Combine the egg yolks, 1 cup sugar and lime zest in a medium bowl. Beat with an electric mixer until thick and pale, about 3 minutes.
-Heat the lime juice in a small pan until warm, and then slowly beat into the yolk mixture.
Pour 1/4 cup water into a small cup. Sprinkle with gelatin, and let sit a few minutes until gelatin softens. Fill a small skillet with water and bring to a boil. Lower gelatin cup into the water and stir until gelatin is dissolved and clear. Cool slightly.
-Add gelatin to lime mixture, beating on low until combined. Transfer to a large bowl, cover, and refrigerate until thickened but not set. (It should have the texture of a cream sauce.)
-Fold the whipped cream into the lime mixture.
-Beat the egg whites until stiff peaks form. Fold into the lime mixture. Spoon into souffle dishes and refrigerate and chill until set.
-When ready to serve, whip the remaining 1 cup of cream with 3 Tbsp powdered sugar until soft peaks form. Carefully remove the extensions from the souffle cups, and top each with whipped cream and a sprinkle of lime zest.