Recipe for cooking cold daiquiri souffle

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Cold Daiquiri Souffle

10 eggs, separated
2 c. sugar
1 c. fresh lime juice
Grated rinds of 4 limes
Pin. of salt
2 Tbsp. unflavored gelatin
1/2 c. light rum
3 c. heavy cream

Garnish
Crystallized violets
Lime slices
Crushed pistachio nuts

Beat egg yolks until light and fluffy. Gradually beat in 1 c. 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 gelatin in rum and stir into hot custard to dissolve. Cool. Tie a paper collar around the top of a 6-c. soufflé dish and oil dish and paper.

Beat egg whites until foamy, gradually add remaining 1 c. sugar and beat until peaks form. Fold a lrg. spoonful of custard into egg whites and then fold egg whites into remaining custard.

Whip 2 c. 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.