Ratafia Soufflé

Ingredients

• A quarter of a pound of crushed ratafias
• half a pint of well whipped cream
• half a pint of thick custard
• two tablespoonfuls of brandy, noyeau, or vanilla

Method

1. 1

   Mix the custard, when cold, with the ratafias, and place it in a freezing-pot; freeze in the usual way.

2. 2

   When the custard is firmly frozen, stir in amongst it the cream; the more lightly the cream is mixed with the iced custard the more frothy and light will be the appearance of the soufflé.

3. 3

   Have ready a metal soufflé dish, fasten round it a band of stiff writing-paper, three inches above the dish, and pile the frozen mixture in it.

4. 4

   Place it on the ice for two hours before serving; scatter over the top some pounded ratafias, or finely-chopped pistachio kernels.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 36. The excerpt below is the record exactly as published.

A quarter of a pound of crushed ratafias ; half a pint of well whipped cream placed near ice when whipped ; half a pint of thick custard, flavoured with two tablespoonfuls of brandy, noyeau, or vanilla

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