Frozen Daiquiri Souffle

"Flavor Improves if made a day in advance and kept refrigerated. Best done ahead. Freezable."
 
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Ready In:
2hrs 30mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Beat egg yolks until light and fluffy. Add sugar gradually and beat until smooth and light in color. Add lime juice and lemon juice, grated rind and a pinch of salt. Mix until well blended. Stir over low heat until mixture thickens. Soak gelatin in rum and stir into hot custard until it is dissolved. Cool. Oil souffle dish and wrap an oiled paper collar (2" over souffle dish rim) around the top. Beat egg whites until stiff. Whip 1 cup heavy cream until stiff. Fold egg whites into cooled custard, then whipped cream. Pour into souffle dish and chill.
  • When ready to serve, whip remaining cream. Remove paper collar and decorate top with whipped cream and optional lime slices and crushed pistachios, crystallized violets.

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RECIPE SUBMITTED BY

I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
 
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