Recipes

In small saucepan, combine blueberries, 1/2 cup (125 mL) of the sugar and lime juice; bring to boil, crushing the berries with back of spoon. Reduce heat to medium-low; simmer for about 5 minutes or until thickened.

Meanwhile, in small saucepan, sprinkle gelatin over 1/4 cup (50 mL) water; let stand for 1 minute. Heat over low heat until dissolved. Stir into blueberry mixture along with lime zest; refrigerate until cold and thickened but not set, about 2 hours.

Fold 24-inch (60 cm) lenght of waxed paper in half lenghwise; tie tightly around outside of 4-cup (1 L) soufflé or other straight-sided dish to make a collar. Grease inside of dish and paper that extends over dish.

In large heatproof bowl, wisk egg whites with remaining sugar. Set over saucepan of boiling water, whisking often, until white, 2 to 3 minutes. Remove bowl from pan. With electric mixer, beat for 8 to 10 minutes until very cold. Fold into berry mixture.

Whip 3/4 cup (175 mL) of cream until stiff peaks form; gently fold into berry mixture. spoon into prepared dish. Place plastic wrap lightly on top of waxed paper collar; refrigerate for at lest 4 hours or until firm. (Soufflé can be refigerated for up to 24 hours.)

To serve, carefully remove collar and wip dish with damp cloth. Whip remaining cream with icing sugar; pipe into rosettes onto to top of soufflé. Garnish with fresh blueberries.