Jamaican Cold Rum Souffle

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            FOOD FUNNY
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Thanks to Barb Jernigan for sending this one along:

Methuselah ate what he found on his plate,
And never, as people do now,
Did he note the amount of the calorie count;
He ate it because it was chow.
He wasn't disturbed as at dinner he sat,
Devouring a roast or a pie,
To think it was lacking in granular fat,
Or a couple of vitamins shy.
He cheerfully chewed each species of food,
Unmindful of troubles or fears
Lest his health might be hurt by some fancy dessert--
And he lived over nine hundred years.

By that prolific author, "Anonymous"

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            TODAY'S RECIPE
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How could anyone do a week of Jamaican recipes without including one
featuring the island's most famous export? Well, I couldn't.

Jamaican Cold Rum Souffle

Note: This recipe calls for uncooked eggs. If salmonella
contamination is a concern to you, do not prepare this recipe.

1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 cup (250 ml) half-and-half or evaporated milk
The grated zest of 1 lime or 1/2 lemon
4 eggs, separated
1/2 cup (125 ml) sugar
1 envelope (1 Tbs, 15 ml) unflavored gelatin dissolved in
1/4 cup (60 ml) cold water
1/2 cup (125 ml) good quality light or dark rum
1/2 tsp (2 ml) vanilla extract

Combine the cornstarch mixture, half-and-half, and lime zest in a
saucepan over low heat and cook, stirring constantly, until thickened.
Set aside. Beat the egg yolks and sugar until fluffy and light yellow
in color. Add the egg mixture and the gelatin mixture to the
half-and-half mixture and cook, stirring constantly, over low heat for
5 minutes. Remove from the heat and stir in the rum and vanilla.
Beat the egg whites until they form stiff peaks and fold into the yolk
mixture. Pour into a 1 1/2-quart (1.5 L) souffle dish or serving bowl
and refrigerate for at least 2 hours before serving. Serves 4 to 6.
Received on Fri Apr 15 06:07:30 2005