There was a time when the Daiquiri was the height of after-dinner drink sophistication. That time, of course, is gone, but the drink is still delicious. Here, instead of a drink, you make a souffle…and accompany it with coffee and chocolate-flavored drinks.
This card is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 6.
1 jigger kirsch
1 teaspoon superfine sugar
2 jiggers strong cold coffee
1 egg white
Shake well with ice and strain into wine glass or crystal Irish coffee mug.
4 teaspoons brown creme de cacao
2 teaspoons heavy cream
Pour creme de cacao into liqueur glass. Gently pour cream over back of spoon, floating it atop creme de cacao.
Follow instructions for the King Afonso, but garnish with toothpick-seared maraschino cherry placed over top of glass.
Little Daiquiri Souffles
- 6 limes
- 4 tablespoons superfine sugar
- 2 tablespoons unflavored gelatin
- 7 egg yolks
- 1 cup superfine sugar
- 1 tablespoon cornstarch
- 2 tablespoons heavy rum
- 1 1/2 cups boiling milk
- 7 egg whites
- 1 cup heavy cream
- 1 tablespoon superfine sugar
- 1 teaspoon rum extract
- Whipped sweetened cream
Rub limes into 4 tablespoons sugar in mixing bowl to release lime oils into sugar.
Squeeze limes into measuring cup, filling to at least 1/2 cup level. Use more lime juice if necessary to fill. Sprinkle lime juice with gelatin and set aside.
Add egg yolks to lime sugar in mixing bowl. Beat in 1 cup superfine sugar until mixture forms ribbon; beat in cornstarch.
Beat over boiling milk into mixture in thin stream; pour mixture into saucepan and set over medium heat; cook, stirring, constantly with wooden spoon, until mixture thickens and coats spoon (170.) Do not overcook lest eggs curdle.
Remove from heat and add lime-gelatin mixture. Stir in rum. Pour into mixing bowl. Cool slightly.
Beat egg whites until stiff peaks form. Fold into lime mixture. Cover and place in refrigerator; chill about 2 hours or until almost set, stirring every 15 minutes to prevent mixture from separating.
Whip heavy cream until soft peaks form. Fold in 1 tablespoon superfine sugar and rum extract and whip until stiff peaks form. Fold into lime mixture.
Tie 4-inch strips of foil, lightly greased, around 6 individual souffle dishes. Spoon lime mixture into cups, piling high against foil collars to form 'souffles." Chill. Remove foil before serving.
Makes 6 individual souffle dishes.