Souffle Panache

Ingredients

• the yolks of ten
• the whites of five eggs
• 4oz. of caster sugar
• a little vanilla
• half a gill of Mocha coffee
• a gill of fresh strawberry pulp
• a good half gill of stiffly whipped cream

Method

1. 1

   Put the yolks of ten and the whites of five eggs into a pan with 4oz. of caster sugar and a little vanilla.

2. 2

   Beat till warm and thick, then divide into two parts.

3. 3

   Stir into one half half a gill of Mocha coffee and into the other half a gill of fresh strawberry pulp.

4. 4

   Add a good half gill of stiffly whipped cream to each half after beating till cold and stiff.

5. 5

   Put in alternate layers into the souffle case and freeze.

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.

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

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