Grape and Pear Soufflé

Ingredients

• 3 0z. COX’S INSTANT POWDERED GELATINE
• 1 lb. pears
• 1$ gills water
• $4 pint whipping cream
• 4 lb. grapes
• 3 eggs
• 4 ozs. castor sugar
• I teaspoonful lemon juice

Method

1. 1

   Stew the pears with the water and 2 ozs. of the sugar till tender.

2. 2

   Keep back 1 gill of the pear syrup, made up to the quantity with water if required.

3. 3

   Press the fruit through a hair sieve, and measure 3/4 pint of the purée.

4. 4

   Put the yolks, 2 ozs. sugar, and 2 tablespoonfuls of the cream into a basin, and whisk over boiling water till thick and frothy, remove from pan, and whisk till almost cool.

5. 5

   Add the lemon juice to the gill of pear syrup, dissolve the Gelatine in it, and add to the 4 pint of cool purée.

6. 6

   Add at once to the egg mixture.

7. 7

   Resweeten.

8. 8

   Fold in lightly the rest of the cream, whipped, and the whites of the eggs, stiffly beaten.

9. 9

   Add the grapes, previously skinned, halved, and stoned, and pour into the prepared soufflé dish.

10. 10

    When set, decorate with a few grapes, violets, or rose leaves.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 36. The excerpt below is the record exactly as published.

GRAPE AND PEAR SOUFFLE. Six persons 3 0z. COX’S INSTANT POWDERED GELATINE 1 lb. pears 1$ gills water $4 pint whipping cream 4 lb. grapes 3 eggs 4 ozs. castor sugar I teaspoonful lemon juice

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