Cold Daiquiri Souffle

10 eggs, separated
2 cups granulated sugar
1 cup fresh lime juice
Grated rinds of 4 limes
Pinch of salt
2 tablespoons unflavored gelatine
1/2 cup light rum
3 cups heavy cream

Garnish:
Crystallized violets
Lime slices
Crushed pistachio nuts

Beat egg yolks until light and fluffy. Gradually beat in 1 cup of the sugar until mixture is smooth and lemon-colored. Blend in lime juice, grated rind and salt. Cook and stir over low heat until thickened.

Soften gelatine in rum and stir into hot custard to dissolve. Cool. Tie a paper collar around the top of a 6-cup souffle dish and oil dish and paper.

Beat egg whites until foamy, gradually add remaining 1 cup sugar and beat until peaks form. Fold a large spoonful of custard into egg whites and then fold egg whites into remaining custard.

Whip 2 cups of the heavy cream and fold into mixture. Pour into souffl dish and chill thoroughly until set. Whip remaining cream. Remove paper collar and with a pastry bag decorate top with whipped cream rosettes. Garnish with violets and lime slices. Press nuts gently into sides of souffle.