Print Recipe

Cold Daiquiri Soufflé



  • 10 eggs, separated
  • 2 cups granulated sugar
  • 1 cup fresh lime juice
  • Grated rinds of 4 limes
  • Pinch of salt
  • 2 tablespoons unflavored gelatine
  • 1/2 cup light rum
  • 3 cups heavy cream, divided


  • Crystallized violets
  • Lime slices
  • Crushed pistachio nuts


  1. Soufflé: 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. Garnish: Whip 1 cup 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.

This page may contain affiliate links. See our Disclosure Policy for more info.