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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.

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