Daiquiri Souffle Food

DAIQUIRI SOUFFLE

Steps:

• 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.

PRUNE SOUFFLE

Steps:

• Preheat oven to 180 degrees Celcius.
• Blend together the puréed prunes and half the caster sugar- blend for about a minute on medium speed.
• Beat together the egg whites, lemon juice and remainder of caster sugar until fluffy and stiff- not quite"peaking".
• Very carefully, fold the beaten egg into the prune purée.
• Bake for about 20- 25 minutes, or until the top is brown and starting to crack.
• Enjoy piping hot with some whipped double cream.

FROZEN DAIQUIRI SOUFFLE

Steps:

• 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.

COINTREAU SOUFFLE

Steps:

• Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
• Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
• Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.