Recipe for cooking daiquiri souffle

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

Daiquiri Souffle

10 eggs
2 c. sugar
1/2 c. lime juice
1/2 c. lemon juice
Grated rind of 2 lemons and 2 limes
Pin. of salt
2 Tbsp. unflavored gelatin
1/2 c. rum
3 c. whipping cream
Green food coloring
Pistachio nuts

Beat egg yolks. Add 1 c. sugar. Add lime and lemon juices, rinds, and salt. Cook in double boiler over hot water until thick. Soak gelatin in rum. Stir into hot custard. Cool.

Beat the 10 egg whites until stiff. Add the other c. of sugar. Gradually fold whites into COOL custard.

Whip 2 c. of the cream, and fold into custard mixture. Add enough green food coloring to color a delicate green. Pour into a 6-c. soufflé dish, using a collar if necessary. Refrigerate.

To serve, remove collar from soufflé dish. Whip the remaining c. of cream. Put on top of soufflé. Decorate top with pistachio nuts and lime curls. Candied violets and lime twists served on the top as garnishes are also very pretty.

Serve from the dish.