Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1/2 cup Light rum
2 envelopes Unflavored gelatin
10 Eggs, separated
2 cups Sugar, divided
1/2 cup Lime juice
1/2 cup Lemon juice
Grated rind of 2 limes
Grated rind of 2 lemons
Dash of salt
3 cups Whipping cream, divided
2 ounces American pistachios, finely chopped
Cut a piece of waxed paper or aluminum foil long enough to fit around a 1 1/2 quart soufflé dish, allowing a 1-inch overlap. Fold paper in half; wrap around dish, allowing paper to extend 5 inches above rim of dish to form a collar. Secure with tape. Lightly grease or oil soufflé dish and collar; set aside.
Combine light rum and gelatin; let stand 5 minutes. Beat egg yolks until light and fluffy; gradually add 1 cup sugar, beating constantly until thick and lemon colored.
Combine yolk mixture, fruit juices, grated rinds and salt in a 2 1/2 quart saucepan; stir well. Cook over low heat, stirring constantly, until thickened (about 12 minutes). Remove from heat; add gelatin mixture, stirring until dissolved. Allow to cool.
Beat egg whites (at room temperature) until soft peaks form; gradually add 1/2 cup sugar and continue to beat until stiff peaks form. Combine remaining 1/2 cup sugar and 2 cups whipping cream in a large chilled mixing bowl; beat until stiff peaks form.
Pour cooled yolk mixture into a very large bowl (about 6 quarts); fold in beaten egg whites, then whipped cream. Pour into soufflé dish. Chill until firm. Remove collar; gently pat chopped pistachio nuts onto exposed sides of soufflé.
Whip remaining 1 cup cream until stiff peaks form; spoon in mounds on top of soufflé, or fill a pastry bag and decorate top with rosettes and petals.