Souffle with Pignolia a la Watermelon

Ingredients

• Three cups lemon aspic
• two tablespoons brandy
• quarter pound pignolia seeds
• three tablespoons Cox’s gelatine
• two cups whipped cream

Method

1. 1

   Take three cups of lemon aspic.

2. 2

   Chop the pignolias leaving part of them whole, cook the whole ones in kitchen bouquet with a little sugar and brandy.

3. 3

   Divide the aspic in three parts — color one part pink, one part green, leaving the third part its natural color.

4. 4

   Glaze a melon mould with the natural lemon aspic; leave on ice.

5. 5

   Then beat the green, adding one tablespoon Cox’s gelatine in saucepan on ice; when it begins to thicken and get frothy, add three tablespoons of the chopped pignolias and four tablespoons whipped cream; line the mould with the green, beat the white, add one tablespoon gelatine, the three tablespoons chopped nuts and, when it becomes frothy and thick, add the whipped cream.

6. 6

   Line mould on top of the green with the white, then repeat the pink in the same manner as the two before — sprinkle with the seeds that have been cooked brown.

7. 7

   Fill the centre of the mould with what is left of the colors, put on the top white and green last.

8. 8

   Leave on the ice until cold.

9. 9

   Dip in warm water, turn out on a paper doily.

10. 10

    Garnish with tablespoons of sweetened whipped cream with spun sugar around.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 505. The excerpt below is the record exactly as published.

Souffle with Pignolia a la Watermelon Pignolats a la Pasteque Three cups lemon aspic, two tablespoons brandy, quarter pound pignolia seeds, three tablespoons Cox’s gelatine, two cups whipped cream

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