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.
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.
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.
Whip 2 cups 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.