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 souffl� 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 souffl� 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 souffl�. AUTHOR: Chyrel |
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