Caramel Soufflé

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• $ gill hot water
• r gill milk
• 3 ozs. granulated sugar
• 2 tablespoonfuls water
• 2 eggs
• 14 ozs. castor sugar
• 1 teaspoonful lemon juice
• 1 gill whipping cream
• Chopped browned almonds
• A few drops vanilla

Method

1. 1

   Make the caramel by boiling the granulated sugar and 2 tablespoonfuls of water till of a rich golden brown.

2. 2

   When cool, add to it the milk, and leave to dissolve at the side of the fire.

3. 3

   Put the yolks and the castor sugar into a basin.

4. 4

   Add the caramel flavoured milk, and whisk over boiling water till thick and frothy.

5. 5

   Remove from fire, and whisk till cold.

6. 6

   Dissolve the Gelatine in the hot water, and stir into the egg mixture.

7. 7

   Whip the cream, and stir the mixture gently into it.

8. 8

   Lastly, fold in the whites of eggs which have been whisked till stiff.

9. 9

   Pour into a prepared soufflé case.

10. 10

    When set, decorate the top with browned chopped almonds, and tear away the paper gently.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 37. The excerpt below is the record exactly as published.

CARAMEL SOUFFLE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE $ gill hot water r gill milk 3 ozs. granulated sugar 2 tablespoonfuls water 2 eggs 14 ozs. castor sugar 1 teaspoonful lemon juice 1 gill whipping cream Chopped browned almonds A few drops vanilla

Cook this with the app: pantry check, scaling, and the assistant.