Cold Rum Soufflé

Name: Cold Rum Soufflé
Yield: Serves 6
Cuisine: Jamaica
Ingredients: ½ teaspoon vanilla; Pinch salt; 6 tablespoons Appleton Estate rum, or other island rum; 1 envelope (1 tablespoon) unflavoured gelatine; ¼ lb. sugar; ⅜ pint single cream; 4 eggs, separated; 2 tablespoons cold water; 1 tablespoon cornflour

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

1 tablespoon cornflour
2 tablespoons cold water
⅜ pint

Americas
Jamaica
Starter
Caribbean

Method

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