1 cup heavy cream
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon butter
1 cup plus 1 1/2 tablespoons sugar
3 egg whites*  (use pasteurized egg white powder ONLY)
1 pinch salt
1 tablespoon lime juice

*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. 

In a small saucepan combine heavy cream and the zests, and scald. Remove from heat and let cream infuse for at least 1 hour. Transfer cream to a mixing bowl and chill thoroughly before proceeding.

Butter 4 3/4-cup ramekins and sprinkle them1 1/2 tablespoons of the sugar. Cut strips of waxed paper long enough to overlap around sides of ramekins and wide enough to extend 2 to 2 1/2-inches above the tops. Tape or tie the strips around the ramekins.

When the heavy cream is chilled, whip it to soft peaks.

In a large mixing bowl, beat the egg whites and salt until slightly thickened and frothy. Add remaining sugar in small increments as you continue to beat the whites, beating until whites are stiff and glossy, about 5 minutes.

Stir in the lime juice and, using a large spatula or a balloon whisk, carefully fold a small amount of the whipped cream into the whites to lighten them. Add remaining whipped cream to whites and gently but thoroughly fold together.

Divide the souffle mixture among the prepared ramekins and chill in the freezer until completely frozen, 2 to 3 hours. Remove the waxed paper strips from the frozen souffles, top each souffle with a sprig of mint, freshly grated lime or orange zest, or candied violets, and serve.

Note: For a different presentation, souffles may also be presented in hollowed out lemons or oranges.
Recipe courtesy Emeril Lagasse, 2001