Cold Rum Soufflé

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is a domestic version of the very good cold rum soufllé developed by the chef at the Jamaica Inn, Ocho Rios. In my experience, it is important to use Appleton Estate rum for the right flavour. However, this is a matter of taste, and any good island rum may be substituted.


  • 1 tablespoon cornflour
  • 2 tablespoons cold water
  • pint


Mix the cornflour with the water and stir into the cream and cook, stirring constantly, over low heat until thickened. Set aside. Beat the egg yolks with the sugar until they are lemon coloured and form a ribbon. Sprinkle the gelatine on ¼ cup cold water to soften. Add the gelatine and the egg mixture to the cream mixture and cook, stirring over very low heat for 6 minutes. Remove from the heat