Print Recipe

Cold Daiquiri Soufflé






  1. 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.
  2. 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.
  3. 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.
  4. Whip 2 cups of the heavy cream and fold into mixture. Pour into soufflé dish and chill thoroughly until set.
  5. Whip remaining cream.
  6. 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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.