Chef's Recipes

Lime soufflé with raspberry ice-cream

Australian Gourmet Traveller recipe for lime souffle with raspberry ice-cream

By Tony Bilson
  • Serves 6
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Lime souffle with raspberry ice-cream
"We celebrated a friend's birthday at Bilson's recently and I had the lime soufflé with raspberry ice-cream. Would you please ask chef Tony Bilson to share his recipe."
Rose Taylor, Hawthorn, Vic
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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 20 gm pistachio kernels, finely ground
  • 200 gm caster sugar
  • For greasing: butter, softened
  • 6 egg yolks
  • 12 eggwhites
  • For dusting: icing sugar
Raspberry ice-cream
  • 200 ml milk
  • 600 ml pouring cream
  • 1 vanilla bean, split and seeds scraped
  • 4 egg yolks
  • 240 gm caster sugar
  • 300 gm raspberries
Lime soufflé base
  • 2 egg yolks
  • 30 gm caster sugar
  • 15 gm corn flour
  • 135 ml lime juice


  • 1
    For raspberry ice-cream, combine milk, 200ml cream and vanilla bean and seeds in a heavy-based saucepan and bring almost to the boil over medium heat. Combine egg yolks and 90gm sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture. Return mixture to saucepan and cook over low heat until mixture reaches 82C on a sugar thermometer or is thick enough to coat the back of a wooden spoon. Do not boil. Remove from heat, strain anglaise through a fine sieve into a bowl and cool. Process raspberries and remaining sugar in a food processor, then strain through a fine sieve into a bowl, discarding solids. Combine raspberry purée and anglaise and chill. Whisk remaining cream until soft peaks form, then fold through raspberry mixture and churn in an ice-cream machine according to the manufacturer’s instructions. Makes 1.5 litres.
  • 2
    For soufflé base, whisk egg yolks, sugar and corn flour in a bowl until smooth and pale. Add lime juice and whisk to combine. Transfer mixture to a saucepan and bring to the boil over medium heat, whisking continuously, for 3-5 minutes or until mixture thickens. Remove from heat and cover closely with a round of baking paper and cool.
  • 3
    Preheat oven to 200C. Combine pistachios with 20gm caster sugar. Grease six 1 cup-capacity ramekins with butter, then dust with pistachio mixture, shaking out excess. Combine egg yolks, soufflé base and remaining caster sugar in a bowl and whisk until mixture is smooth and pale. In a separate bowl, whisk eggwhites until soft peaks form. Gently fold into soufflé base until combined. Spoon mixture into ramekins, cleaning rim with a finger. Bake for 14 minutes or until puffed and golden. Dust with icing sugar and serve immediately with a scoop of raspberry ice-cream to the side.
  • undefined: Tony Bilson