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Ingredients
| eggs: 6 (yolks) |
| granulated sugar: 1 cup |
| unflavored gelatin: 1 Tbl |
| water: 1 Tbl (cold) |
| water: 1/2 cup (boiling) |
| dark rum: 1/2 cup |
| eggs: 4 (whites) |
| light whipping cream (fluid): 1/2 pt (whipped) |
Caribbean Rum Souffle
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Beat egg yolks with sugar until thick and lemon coloured.
- Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
- Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
- Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .