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Danish Rum Souffle - 1999

Beat 4 egg yolks with 1/2 cup sugar. Add 1/4 cup rum. Dissolve 1 envelope of gelatin in 1/4 cup cold water (over hot water) stir into the yolk mixture. Beat 4 egg whites until stiff with 1/2 cup sugar. Whip 1/2 pint whipping cream. Fold the whipped cream into the egg yolk mixture, then fold in the egg white mix. Pour into fancy serving dish, chill 4 to 6 hours. Garnish with curls of chocolate shaved with a vegetable peeler. Submitted by H.M. LePage

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