Iced Chocolate Soufflés

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• $ gill hot water
• 2 eggs
• 4 wineglassful maraschino
• 2 ozs. chocolate
• 4 teaspoonful vanilla essence
• 2 OzS. sugar
• 1 teaspoonful coffee essence
• $ gill milk
• 4 pint whipping cream
• Paper soufflé cases

Method

1. 1

   Prepare the soufflé cases with bands of white paper.

2. 2

   Whisk the yolks with sugar, maraschino, and vanilla over hot water till thick.

3. 3

   Cool, then add dissolved chocolate and coffee essence in milk.

4. 4

   Fold in whipped cream and beaten egg whites.

5. 5

   Fill cases and refrigerate for two hours.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 39. The excerpt below is the record exactly as published.

ICED CHOCOLATE SOUFFLES. Six to seven persons 4 oz. COX’S INSTANT POWDERED GELATINE $ gill hot water 2 eggs 4 wineglassful maraschino 2 ozs. chocolate 4 teaspoonful vanilla essence 2 OzS. sugar 1 teaspoonful coffee essence $ gill milk 4 pint whipping cream Paper soufflé cases

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