Cold Daiquiri Souffle
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.