aucepan combine heavy cream, orange zest, lemon zest and lime zest 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 wax 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 souffl» 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 souffl»s, and top each souffl» with a sprig of mint, freshly grated lime or orange zest, or candied violets, and serve.
Yield: 4 servings
Note: For a different presentation, soufflees may also be presented in hollowed out lemons or oranges.