Cold Lemon Souffle
1 tablespoon unflavored gelatine
1/4 cup Jacquin’s Rum
3 eggs, separated
1 cup granulated sugar
Grated rind and juice of 2 lemons
1 1/2 cups heavy cream
Candied violets (optional)
Sprinkle gelatine over Jacquin’s Rum in a Pyrex
