Pitahaya Soufflé with Rum Sauce

Ingredients:

1/2 cup sugar
1/2 cup water
2 eggs whites
1/8 tsp cream of tartar
1/2 cup pitahaya pulp
2 tbsp lemon juice
1 cup heavy cream

Preparation:

Mix the sugar and the water until it's on the verge of thread.

Beat the albumen with the cremor on the verge of snow.
Add the honey of the sugar with the water in a thin but continuous dribble and beat until the meringue is left cold.

Liquefy the pitahaya pulp with the lemon juice.
Add in surrounding form to meringue.

Do the same with the heavy cream.

Place in small soufflé molds and freeze for 4 hours.

Ingredients for the Pitahaya Sauce:
1/2 cup of pitahaya pulp
1 spoonful of lemon juice
1 spoonful of rum
2 spoonfuls of sugar

Preparation:
Liquefy all the ingredients.
Keep in refrigeration.