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    Souffle: Cold Daiquiri


    Source of Recipe


    recipegoldmine.com

    List of Ingredients




    10 eggs, separated
    2 C. sugar
    1 C. fresh lime juice
    Grated rinds of 4 limes
    Pinch of salt
    2 T. unflavored gelatine
    1/2 C. light rum
    3 C. heavy cream

    Garnish:

    Crystallized violets
    Lime slices
    Crushed pistachio nuts



    Recipe



    Beat egg yolks until light and fluffy. Gradually beat in 1 cup of the sugar until mixture is smooth and lemon-colored. Blend in lime juice, grated rind and salt. Cook and stir over low heat until thickened. Soften gelatine in rum and stir into hot custard to dissolve. Cool.


    Tie a paper collar around the top of a 6-cup soufflé dish and oil dish and paper. Beat egg whites until foamy, gradually add remaining 1 cup sugar and beat until peaks form. Fold a large spoonful of custard into egg whites and then fold egg whites into remaining custard.


    Whip 2 cups of the heavy cream and fold into mixture. Pour into soufflé dish and chill thoroughly until set. Whip remaining cream. Remove paper collar and with a pastry bag decorate top with whipped cream rosettes.

    Garnish with violets and lime slices. Press nuts gently into sides of soufflé.
 

 

 

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