Frozen Daiquiri Souffle Recipes

FROZEN PEACH DAIQUIRI

Steps:

• Freeze peach/lemon puree in ice cube trays.
• then use 9 cubes of the puree in the drinks.
• Pour into stemmed glasses.
• Garnish with peach and lime slices.

FROZEN SOUFFLE AMARETTO (WINDOWS ON THE WORLD)

Steps:

• Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
• In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
• Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
• To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.

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 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.