Milanese Soufflé

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• % gill hot water
• $ pint whipping cream
• 3 eggs
• 4 Ozs. sugar
• 2 small lernons
• Macaroons
• Crystallised Violets or Rose petals

Method

1. 1

   Whisk the yolks of the eggs with the sugar, the grated lemon rinds and juice in a bowl over a pan of hot water until thick and frothy.

2. 2

   Remove from pan, and whisk till cold.

3. 3

   Dissolve the Gelatine in the hot water, cool slightly, and stir into the egg mixture.

4. 4

   Fold into the whipped cream, then fold in the stiffly beaten whites of eggs.

5. 5

   Pour into a soufflé dish already prepared, with a white paper band tied firmly round, and coming 2 inches above the upper edge of the soufflé case.

6. 6

   Stand in a very cold place till required.

7. 7

   Sprinkle crushed macaroons over the top, then tear off the paper.

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.

MILANAISE SOUFFLE. [Five to six persons 4 oz. COX’S INSTANT POWDERED GELATINE % gill hot water $ pint whipping cream 3 eggs 4 Ozs. sugar 2 small lernons Macaroons Crystallised Violets or Rose petals

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