Margarita Soufflé
This tastes just like the drink! Serve it after your spiciest Mexican Dinner and your guests will love you!!! There are a lot of steps, but it is not a difficult recipe and well worth the time spent! Enjoy!
| 10 egg
yolks 1 1/4 cups sugar 1 tsp. grated lime rind 1/2 tsp. salt |
In a large mixer
bowl at medium speed, beat egg yolks until light and fluffy. Gradually add sugar,
beating until smooth and light yellow in color. Mix in lime rind, juice and salt.
Transfer mixture to the top of a double boiler. Stirring constantly, cook
over simmering water for 10 to 15 minutes or until mixture thickens. |
| 2 envelopes
unflavored gelatin 1/2 cup tequila 1/2 cup triple sec |
In a small
saucepan, mix gelatin, tequila and triple sec; let stand for 1 minute. Stir over low
heat until gelatin is dissolved. Gradually pour into hot custard and stir until well
blended. Chill until mixture mounds when dropped from a spoon. |
| Butter a 1½ quart
soufflé dish. Prepare collar by folding a sheet of waxed paper into a strip about 6
inches wide and long enough to go around the soufflé dish and overlap. Press waxed
paper around the dish, extending it above the rim to make a collar about 3 inches high.
Secure waxed paper with tape or a paper clip. |
|
| 10 egg
whites 8 oz. whipping cream 1/8 tsp. green food color . |
In a large mixing bowl, at high speed, beat egg whites until soft peaks form. Set aside. In another large bowl, whip cream until stiff peaks form. Fold egg whites into custard, then fold in whipped cream and food color. Pour into dish, refrigerate at least 3 hours or until set. The flavor improves if made a day ahead. Remove paper collar before serving. Serves 12 |