One Souffle You Won’t Mind Getting in Lime for…

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These adorably tiny souffles pack a punch with just as much tartness as the fruit that gives them their citrus zing! And while serving them in a lime shell means there is just a few tangy bites- that is all it takes to fall in love with this flavor.

To create the cups, Chef Lisa:

1. first cut a small slice from one end of a washed lime to create a base so that the lime will stand up on its own.

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2. Next she cut the top from the other end of the lime, making sure to leave a good portion of the lime skin while creating an opening large enough to remove the flesh from the inside.

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3.Having the right tools on hand makes all the difference in creating the shell.

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4. Using both a tomato shark and a melon baller, she alternated scooping and scraping until the inside of the shell is clean of any fruit or spines.

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5. Once the shell is clear and smooth inside, it is ready to be filled with souffle and baked.

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The baking process does change the bright green hue of the shell, but the limey aroma and sharp flavor of the fluffy filling are not affected in the least.

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If you crave more bites than the shell can offer, they are equally delicious served in ramekins.

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