Preparation:
1. Combine gelatin, 1/2 cup sugar and
2. Beat together egg yolks and water;
3. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, about 5 minutes.
4. Remove from heat; stir in lime rind, lime juice, rum and banana liqueur.
5. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. Beat egg whites in large bowl until soft peaks form; gradually beat in remaining sugar.
7. Continue beating until stiff peaks form; fold into gelatin mixture.
8. Peel and dice bananas; fold into gelatin.
9. Whip 1 cup heavy cream and fold in; turn into 1 1/2-quart souffle dish with a 3-inch collar.
10. Chill until set, about 4 hours.
11. To serve, remove collar, garnish with remaining heavy cream, whipped, and remaining banana. salt in small saucepan. stir into gelatin mixture.
NOTE: To make a collar for a souffl‚ dish, tear off a piece of waxed paper or aluminum foil 4 inches longer than the circumference of the dish. Fold it in thirds lengthwise. Place it around the top of the dish and tape together so that it fits snugly. |
