Sherry Soufflé

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• $ gill hot water
• 1 gill whipping cream
• $+ gill milk
• $ gill sherry
• 2 eggs
• Rind and juice of $ lemon
• 2 ozs. castor sugar
• Ratafia biscuits or macaroons

Method

1. 1

   Whisk the yolks, the sugar, sherry, lemon juice and grated rind over hot water till thick and frothy.

2. 2

   Remove from fire, and whisk till cold.

3. 3

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

4. 4

   Add the milk, then stir carefully into the whipped cream.

5. 5

   Lastly, fold in the stiffly beaten whites of eggs.

6. 6

   Pour into a prepared soufflé case.

7. 7

   When set, sprinkle the top thickly with crushed ratafias or macaroons, and remove the paper carefully.

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.

SHERRY SOUFFLE. Six persons 4 oz. COX’S INSTANT POWDERED GELATINE $ gill hot water 1 gill whipping cream $+ gill milk 2 eggs $ gill sherry Rind and juice of $ lemon 2 ozs. castor sugar Ratafia biscuits or macaroons

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