Daiquiri Souffle Recipe

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Daiquiri Souffle Ingredients

1/2 cup cold water
1 tbsp unflavoured gelatin
4 each large eggs, separated
3/4 cup sugar
1 each rind of lemon and lime
2 tbsp lime juice
2 tbsp lemon juice
4 tbsp light rum
1 cup whipped cream

A Recipe for
Daiquiri Souffle

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This Recipe for Daiquiri Souffle is one of thousands in the Recipes-to-go Dessert Cookbook.

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Daiquiri Souffle Recipe
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Daiquiri Souffle

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Daiquiri Souffle Directions

Put water in a pan. Sprinkle gelatin on top; let stand at least 5
minutes. Beat egg yolks and sugar together until pale and fluffy. Add
lime and lemon rind; mix to blend. Cook gelatin mixture over low
heat until dissolved. Add egg yolk mixture; cook gently, stirring
constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle.
Remove from heat; stir in rum, lemon and lime juices. Cool until
just beginning to gel. This can be hastened by setting bowl on bed of
ice.
Stir occasionally to prevent jelly forming. Whisk cream in bowl
until soft peaks form. Fold whipped cream and beaten egg whites into
gelatin mixture. Pour into prepared dish. Chill. Decorate with
whipped cream, violets, and lime slices.

Serves: 4

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Daiquiri Souffle Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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