Iced Souffle

Ingredients

• the yolks of six eggs
• a pint of whipped cream
• a gill of serina liqueur

Method

1. 1

   Whisk the yolks over hot water until light, then over ice until cold.

2. 2

   Mix in whipped cream and the whipped whites.

3. 3

   Pour into a souffle dish, surround with paper, and place on ice for 5-6 hours.

4. 4

   Before serving, sprinkle with grated ratafia biscuits and pistachio-kernels.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 60. The excerpt below is the record exactly as published.

Iced Souffle Take the yolks of six eggs, place them in a basin, and whisk them over a pan of hot water till they become light. Then whisk them over a basin of broken ice till cold. Mix in them a pint of whipped cream flavoured with a gill of serina liqueur

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