"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cornish Rum Souffle Recipe

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This recipe for Cornish Rum Souffle, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, divided
1 cup sugar
cup rum
1 envelope plain gelatin
cup cold water
pint whipping cream

Unsweetened chocolate to garnish

Directions:
Directions:
Beat egg yolks and cup of the sugar until a light lemon color. Add rum. Dissolve gelatin in the water and stir into the yolk mixture. Chill a second bowl and add the whipping cream and beat it until stiff. In a third bowl, beat the egg whites until stiff and moist, adding sugar gradually. Fold the cream into the egg mixture, then fold in the stiffly beat egg white meringue. Pour into a serving dish and chill for 4-6 hours.

Serve garnished with more whipped cream and curls of unsweetened chocolate.

Makes 8 servings.

Personal Notes:
Personal Notes:
Gourmet Club - A Gourmet Tour of Britain

 

 

 

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