Margarita Soufflé: The Best Margarita Soufflé Recipe from Cook'n

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	Margarita Soufflé

Serves: 12

Print this Recipe

   10 eggs yolk
   1 1/4 cups sugar
   1 teaspoon lime rinds grated
   1 cup lime juice
   1/2 teaspoon salt
   2 envelopes unflavored jello
   1/2 cup tequila
   1/2 cup triple sec
   10 eggs white
   1 8-ounce container frozen whipped topping thawed
   1/8 teaspoon food colors green

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In a large mixer bowl at medium speed, beat egg yolks until light and fluffy. Gradually add sugar, beating until smooth and light yellow in color. Mix in lime rind, juice and salt. Transfer mixture to the top of a double boiler. Stirring constantly, cook over simmering water for 10 to 15 minutes or until mixture thickens.

In a small saucepan, mix gelatin, tequila and triple sec; let stand for 1 minute. Stir over low heat until gelatin is dissolved. Gradually pour into hot custard and stir until well blended. Chill until mixture mounds when dropped from a spoon.

Butter a 1 1/2 -quart soufflé dish. Prepare collar by folding a sheet of waxed paper into a strip about 6 inches wide and long enough to go around soufflé dish and overlap. Press waxed paper around dish, extending it above rim to make a "collar" about 3 inches high. Secure waxed paper with tape.

In a large mixer bowl at high speed, beat egg whites until soft peaks form. Fold into custard with whipped topping and food color. Pour into dish; refrigerate at least 3 hours or until set. The flavor improves if made a day ahead. Remove paper collar before serving.

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