Iced Fruit Souffle (Souffle Glae6)

Ingredients

• 1 gill fruit puree
• 7 yolks of eggs
• 2 or 3 oz. castor sugar
• % pt. cream
• Colouring

Method

1. 1

   Make the puree by rubbing some tinned or fresh fruit through a hair sieve.

2. 2

   Combine the puree with sugar and eggs in a basin, whisk over hot water until thick and frothy.

3. 3

   Remove from heat and whisk until cold.

4. 4

   Prepare a souffle dish with a band of paper tied around it, pour the mixture in, and freeze for 2 to 3 hours until stiff.

5. 5

   Remove the paper carefully, decorate with chopped pistachio nuts or ratafia crumbs, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 786. The excerpt below is the record exactly as published.

Iced Fruit Souffle (Souffle Glae6) 1 gill fruit puree. 7 yolks and 2 whites of eggs. 2 or 3 oz. castor sugar. % pt. cream. Colouring. Make the puree by rubbing some tinned or fresh fruit through a hair sieve. The puree should be of a medium consistency, neither too thick nor too thin, and the amount of sugar used will depend on the acidity of the fruit. Put this puree into a basin with the sugar and eggs, also a little colouring and flavouring if wished. Stand the basin over a saucepan of hot water, and whisk all over the fire until thick and frothy. Then remove the basin to the table, and whisk the mixture until cold. The basin may be stood on ice after a while, but the mixture must not be chilled too suddenly. Pro- ICES 489 pare a souffle dish with a band of paper tied round it, pour the mixture into this, and freeze in an ice cave from 2 to 3 hours, or until sufficiently stiff. When ready, remove the paper, being careful not to drag it away, as the mixture is very light and might easily be damaged. Pin round the souffle a band of silver paper or a fine doyley, decorate the top with a few chopped pistachio nuts or ratafia crumbs, and serve at once. 2235. Biscuits Glacis 4 yolks and 2 whole eggs H oz. castor sugar. 1 table-sp. maraschino. 1J gills cream. 2 table-sps. browned and chopped almonds. Crystallised violets. Put the eggs and sugar into a basin with 1 table- spoonful maraschino or other liqueur, and whip them over hot water until thick, and then until cold, in the same way as directed for Iced Souffle. Whip the cream and add 2 table-spoonfuls of it to the mixture. Fill little paper or china souffle cases with the mixture, and put them in the ice cave to freeze from 2| to 3 hours. When required, sprinkle the tops of the biscuits with the almonds, and decorate with the remainder of the cream, sweetened and flavoured, and a few crystal- lised violets. Sufficient for 12 or more souffles. 2236. Coffee Parfait (Parfait au Caf6) 4 yolks of eggs.

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