Frozen Dark And Stormy Soufflés

Name: Frozen Dark And Stormy Soufflés
Yield: Serves 6
Ingredients: 5 large egg whites; 1 2/3 cups sugar (330 grams), divided; Pinch of cream of tartar; 1 3/4 cups heavy cream (420 grams); 6 tablespoons dark rum (not spiced) (90 grams); 6 tablespoons strained fresh ginger juice (90 grams), from about 12 ounces (335 grams) fresh ginger; Grated zest of 2 limes; 1/4 cup fresh lime juice (60 grams); Six 6-ounce ramekins; Candy thermometer

By Johnny Iuzzini and Wes Martin

September 30, 2014

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Frozen Dark And Stormy SoufflésMichael Spain-Smith

One of my favorite post-shift hangouts was Painkiller NYC, where my buddy Richie Boccato made a mean Dark and Stormy at his tiki cocktail haven. Sadly, the bar is long gone; I raise my glass to Richie and the best Dark and Stormy anywhere. It is a favorite cocktail of mine, so I thought the combination of rum, lime, and lots of ginger would be really refreshing in a frozen dessert. This is a great summertime treat-light and airy but with a nice boozy kick. What really makes this is the fresh ginger juice. Grate peeled fresh ginger into a small fine-mesh strainer set over a bowl. Once you have a fair amount of pulp, squeeze the juice out of it. You'll need a fairly large piece of fresh ginger, about 12 ounces (335 grams) to get enough juice.

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