Caribbean Rum Souffle

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat egg yolks with sugar until thick and lemon coloured.
  • Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
  • Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
  • Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .
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