Calamondins are tiny, extremely sour and flavorful citrus fruits that grow abundantly here in the winter. They are a great lemon substitute with unbeatable orange flavor. Many Southern cooks have their own version of calamondin cake (get a grain-free version here).
With a new abundance of milk and eggs, I wanted to make something that brought out the calamondin flavor, but softened the tartness. This unusual dessert tastes like a cross between sherbet and orange creamsicles!
1/2 cup honey
1 cup water plus 1 Tablespoon
2 Tablespoons grass-fed beef gelatin
5 eggs, separated
1 cup whipping cream
1 teaspoon vanilla
1 Tablespoon coconut sugar
- Slice the calamondins in half and squeeze out the juice and seeds (reserve the squeezed peels!). Pour the juice through a strainer to remove seeds, and put it into a pot with the gelatin, 1 cup of water, and honey. Heat gently to melt the gelatin, and then pour off into a bowl and chill in the fridge for about 15 minutes.
- Meanwhile, blend the reserved calamondin peels with the remaining 1 tablespoon water and pour into a medium-sized bowl. Beat in the egg yolks one by one.
- When the gelatin mixture has cooled and is beginning to thicken, mix it well into the egg yolks/calamondin mixture.
- Whip the cream with 1 teaspoon vanilla and fold into the calamonding/gelatin/egg yolks.
- Beat the egg whites with 1 tablespoon coconut sugar until it forms stiff peaks. Carefully fold into the rest of the souffle, and chill 1-2 hours. You can also pour it into sherbet glasses or cups for individual servings.
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