Lime Soufflé with Farofa

1

In a saucepan, combine 3/4 cup of sugar, water, lime juice, salt, and gelatin

Stir until the gelatin is fully dissolved

2

Beat the egg yolks and add them to the mixture

Bring to a simmer over low heat, stirring constantly, until the mixture thickens

3

Remove from heat and let it cool

Add the grated lime zest and transfer the mixture to a large bowl

4

Refrigerate for 30 minutes, stirring occasionally, until the mixture thickens and forms a small peak when dropped onto a spoon

If too thick, place the bowl over hot water and stir until the desired consistency is reached

5

Beat the egg whites in a large bowl until stiff peaks form

Gradually add the remaining sugar, beating constantly, until stiff and fluffy

6

Fold the whipped cream into the lime mixture gently

7

Pour the mixture into a soufflé mold with a strip of parchment paper around the top, 5 cm above the rim, and secure with kitchen twine

8

Refrigerate for eight hours or until firm

Farofa: In a bowl, combine biscuit crumbs, sugar, and cold unsalted butter

Mix until well combined

9

Just before serving, distribute the soufflé between plates or a large serving dish, alternating with layers of farofa

Serve immediately.