Frozen Daiquiri Souffle Food

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.

GRAND MARNIER FROZEN SOUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

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.

FROZEN DAIQUIRI

Steps:

• Put limeade and rum into blender.
• Fill blender with crushed ice.
• Blend on high speed.
• Serve in stem glass.
• Garnish with cherry, mint sprig or gresh strawberry.
• Serves 8.
• Note: a Pink Lady is made using gin and pink lemonade.

FROZEN DAIQUIRI

Steps:

• In a blender, combine all ingredients with about a cup of ice. Blend to create a firm but slushy consistency, adding ice if necessary. Drink should be pourable, but should also hold its shape.
• Mound slush into a cocktail glass or a wineglass. Serve with a straw that has been trimmed to stick up above slush by about four inches.