COLD CHOCOLATE SOUFFLE

Ingredients

• Yolks of 8 eggs
• \ oz. castor sugar
• 3 oz. Plasmon chocolate
• 1 gill milk
• | pint cream
• \ lb. Fre7ich almo?id rock
• whites of a, eggs
• 2 teaspoo?ifuls Plasmon
• vanilla
• \ oz. gelatine

Method

1. 1

   Pound the almond rock, melt chocolate in the milk, then dissolve the Plasmon in it; boil for 2 minutes and set aside to cool.

2. 2

   Whip the cream, whip the whites of eggs stiffly, whisk yolks and sugar in a basin over hot water until very thick; when cool add the vanilla flavouring, stir in the chocolate, almond rock, gelatine dissolved in a little water, cream, and lastly the whipped whites.

3. 3

   Pour the mixture into a souffle case with band of paper tied round it, sprinkle the pistachios on the top.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 20. The excerpt below is the record exactly as published.

COLD CHOCOLATE SOUFFLE. — Ingredients : Yolks of 8 eggs ; \ oz. castor sugar ; 3 oz. Plasmon chocolate ; 1 gill milk; | pint cream ; \ lb. Fre7ich almo?id rock ; whites of a, eggs ; 2 teaspoo?ifuls Plasmon ; vanilla ; chopped pistachios ; \ oz. gelatine

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