Souffle a la Vanille

Ingredients

• the yolks of ten
• the whites of five eggs
• 4oz. of caster sugar
• flavour the whole with essence of vanilla
• half a pint of stiffly whipped cream

Method

1. 1

   Make this exactly like the foundation of the souffle panache, only flavour the whole with essence of vanilla and use.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

half a pint of stiffly whipped cream. Serve in a paj)ered case, frozen as before. This makes a very deheious sweet if loz. of best leaf gelatine dissolved in a httle brandy or sherry be added with the whipped cream, &c., and instead of freezing, the mould is placed in a cold corner on ice till quite set. Soiiffle aux Groseilles. — Top and tail one and a ba.lf pounds of nice green gooseberries, and stew them SOUFFLES AKD MOUSSES. 95 \vitli a sliort gill of water, tlie juice of a lemon, and 6oz. to 8oz. of caster sugar, till tender enough to tammy. Add a droj) or two of green colouring, if necessary, and when cold stir into it an Itahan meringue of four egg whites, one pint of stiffly whij)ped and sweetened cream, and a liqueur-glassful of maraschino or brandy, as you please, pour it all into a papered souffle case, and freeze for three hours in the ice cave. Souffle mi Pain Bis. — Put into a pan the yollrs of eight and the whites of four eggs, with a teaspoonful of vanilla, 2oz. or 3oz. of caster sugar, and 4oz. of brown bread crumbs (rather finely grated and previously mixed with vanilla, and a liqueur-glassful of brandy) ; whip it as before till thick and warm, and then till cold and stiff ; add to it three-quarters to one pint of stiffly whipped cream, j)our it all into a papered souffle case, and freeze for three to four hours, and serve. This souffle is very nice, if after papering the mould you put a bottle or a tin in the centre, fill up the space between the bottle and the souffle case with the brown bread mixture, set it in the ice cave for three to four hours, then remove the bottle by slij)- ing a hot k?’ife round it, and fill up the centre with an iced compote of strawberries. For this, stalk the strawberries, and if large halve them, and pour on to them a boihng syrup made by boiling down 8oz. of loaf sugar and a pint of water to half, then adding to it a liqueur-glassful of maraschino, let them stand till cold, then plate them on ice till wanted. Any fruit can be used if treated in this manner. 96 ICES. Souffle aux Mandarins. — Eub the peel off six Mandarin oranges (these are a rather larger kind of Tangerine orange), with about 5oz. of loaf sugar, and after lightly crushing this, place it in a pan with the yolks of ten and the whites of five eggs, and whip it till warm and thick ; then off the fire beat it till cold and stiff, when you add to it a liqueur- glassful of cura9oa, the juice (strained) of the oranges, and half a pint of stifQy v/hipped cream, freeze as usual. Serve with a compote made by peeling and removing all pith from four or five oranges, dividing these up into their natural divisions, sprinkling them liberally with cura9oa syrup (or cura9oa liqueur diluted with orange juice, and a generous sprinkle of sugar), and stand in the ice cave till wanted. Souffli Panache. — For this put into a pan the yolks of ten and the whites of five eggs, with 4oz. of caster sugar and a little vanilla ; beat this till warm and thick over the fire, then divide this custard into two parts and stir mto one half, half a gill of Mocha coffee (prepared by infusing loz. of freshly roasted Mocha coffee berries in a short gill of single cream) ; into the other half stir a gill of fresh strawberry pulp, and then add into each of these, after beating them till cold and stiff, a good half gill of stiffly whipped cream ; put this in alternate layers into the souffle case and freeze as before. Mind when freezing these souffles to turn them occasionally in the ice cave or they will freeze crooked. The mixture can be flavoured to taste with any fruit, liqueur, &c. Souffle aux Macarons. — Crush half a pound of SOUFFLES AND MOUSSES. 97 nice macaroons (cocoamit ones make a very good souffle) and stir them into four or five tablespoonfuls of marascliino or noyeau syrup, a small liqueur- glassful of brandy, and half a teaspoonful of essence of vanilla ; let these crumbs steep in this for fifteen or twenty minutes, then mix them with a pint of stiffly whipped cream, and an Italian meringue made with sugar, and the whites of three eggs ; stir this all together, j)ut it into a papered souffle case, and freeze from three to four hours in the cave. Serve with nun compote (see recipe) previously iced. This is equally good made with brown bread crumbs. Souffle a la Vanille — Make this exactly like the foundation of the souffle panach^ only, instead of dividing it, flavour the whole with essence of vanilla

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