Cold Chocolate Souffle

Ingredients

• £ lb. chocolate.
• 1 gill milk.
• £ oz. gelatine.
• 1 table-sp. liqueur.
• 1 dessert-sp. coffee essence.
• J pt. lemon jelly.
• 2 whites of eggs.
• 1 gill double cream.
• 1 gill whipped cream.
• Sugar and flavouring.
• Browned almonds, pistachio nuts.

Method

1. 1

   Shred the chocolate and dissolve it in a saucepan with the milk.

2. 2

   Add gelatine and dissolve.

3. 3

   Strain and add coffee essence and liqueur.

4. 4

   Allow to cool but not set.

5. 5

   Whip lemon jelly until light and spongy.

6. 6

   Whip egg whites to stiff froth and cream until thick.

7. 7

   Mix chocolate mixture with whipped jelly, then fold in egg whites and whipped cream.

8. 8

   Pour into a china souffle dish with a paper band around it.

9. 9

   Set aside until icy cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 730. The excerpt below is the record exactly as published.

Cold Chocolate Souffld £ lb. chocolate. 1 gill milk. £ oz. gelatine. 1 table-sp. liqueur. 1 dessert-sp. coffee essence. J pt. lemon jelly. • 2 whites of eggs. 1 gill double cream. Garnish. 1 gill whipped cream. Sugar and flavouring. Browned almonds, pis- tachio nuts

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