Liqueur soufflé

Liqueur soufflé

By
From
Encyclopedia of Food and Cookery
Serves
8-10

Ingredients

Quantity Ingredient
5 eggs, separated
115g caster sugar
190ml brandy
125ml sherry
1 tablespoon lemon juice
1 tablespoon benedictine or grand marnier
1 1/2 tablespoons powdered gelatine
125ml water
310ml cream, whipped

Method

  1. Prepare an approximately 1.75 litre soufflé dish. Beat egg yolks with sugar until thick and light. Stir in brandy, sherry, lemon juice and liqueur.
  2. Soften gelatine in water, then dissolve over hot water and add to mixture. Fold in cream. Stiffly beat egg whites and fold in.
  3. Pour into prepared dish and chill until firm. Remove collar before serving.
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