Peach or Apricot Soufflé

Ingredients

• 40z. COX’S INSTANT POWDERED GELATINE
• 1 gill milk
• 3 eggs
• 2 gills peach or apricot purée
• 2 Ozs. sugar
• A squeeze of lemon juice
• A little carmine

Method

1. 1

   Mix the yolks of eggs and sugar, pour the warm milk over, strain back into the pan, and cook till the custard thickens.

2. 2

   Remove from the heat, and allow to cool.

3. 3

   Add the lemon juice and Gelatine to the fruit purée, and stir over the fire till the Gelatine is dissolved.

4. 4

   Add this gradually to the cool custard, and colour if necessary.

5. 5

   Whisk the whites of eggs stiffly, and fold them into the mixture.

6. 6

   Stir till almost setting, and pour into a prepared mould, soufflé case, or glass dish.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.

PEACH OR APRICOT SOUFFLE. Six to seven persons 40z. COX’S INSTANT POWDERED GELATINE 1 gill milk 3 eggs 2 gills peach or apricot purée 2 Ozs. sugar A squeeze of lemon juice A little carmine

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