Cold Daiquiri Soufflé

Yield: 6 servings

Ingredients

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

Garnish

• Crystallized violets
• Lime slices
• Crushed pistachio nuts

Instructions

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.

Garnish

1. Whip 1 cup remaining cream.
2. Remove paper collar and with a pastry bag decorate top with whipped cream rosettes. Garnish with violets and lime slices. Press nuts gently into the sides of the soufflé.