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!

Calamondin Souffle

25 calamondins

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

1.  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.
2. 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.
3. When the gelatin mixture has cooled and is beginning to thicken, mix it well into the egg yolks/calamondin mixture.
4. Whip the cream with 1 teaspoon vanilla and fold into the calamonding/gelatin/egg yolks.
5. 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.