Iced Vanilla and Chocolate Soufflé

Ingredients

• sixteen yolks of egg
• four wine-glassesful of clarified syrup
• a tumblerful of water
• a pint of cream

Method

1. 1

   Stir the yolks of egg, clarified syrup, and water together in a bowl, pass through a hair sieve, and warm in a saucepan with a stick of vanilla until a thick custard; remove the vanilla, pour into a bowl which has been warmed in hot water, and whip until a thick paste; add whipped cream and pour into a soufflé mould; place a sheet of paper between the cover and the mould so that the soufflé may rise, leave in the freezing machine for two hours, add a layer of melted chocolate in iced water, and leave for another two hours; take off the paper, and serve in the mould.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 97. The excerpt below is the record exactly as published.

Iced vanilla and chocolate soufflé. Braïised plover. Braise the plover (see 28th of May). When done, clear the sauce of all grease, pass through a tammy, pour over the birds, and squeeze the juice of a lemon over them before serving. Iced vanilla and chocolate soufflé. Stir sixteen yolks of egg, four wine-glassesful ofclarified syrup, and a tumblerful of water together in a bowl, pass through a hair sieve, and warm in a saucepan with a stick of vanilla until a thick custard ; remove the vanilla, pour into a bowl which has been warmed in hot water, and whip until a thick paste ; add a pint of cream

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