Souffle d'Alexandra

Ingredients

• a pint of scalded cream
• 2oz. of rich vanilla chocolate
• a gill of stiffly whipped cream
• a papered souffle case
• an apricot sorbet

Method

1. 1

   Fill the third part of a papered souffle case with the chocolate ice, then lay in the apricot sorbet, and lastly fill up with more chocolate.

2. 2

   Freeze three to four hours in the cave, and serve garnished with crystallized apricots.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

a papered souffle case for three to four hours. The above hints will show how souffles glaees are made, and, of course, the flavourings may be varied ad infinitum. The following sweets, extremely nice in their way, hardly deserve the name of souffles, having really nothing of a souffle but the case; still, as they are very good, easy to make, and. go under that name, they are here included : — Souffle d V Alexandra. — Prepare a rich chocolate cream ice made with whipped cream (or a I’Ameri- caine, with a pint of scalded cream, to which half way through you add 2oz. of rich vanilla chocolate dissolved, in a little single cream, and a gill of stiffly whipped cream) and an apricot sorbet

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