Frozen soufflé with glacé fruit

Frozen soufflé with glacé fruit

By
From
Encyclopedia of Food and Cookery
Serves
8-10

To make this dessert it is best to have both a portable electric beater and a standard electric beater with a good motor.

Ingredients

Quantity Ingredient
5 egg yolks
5 whole eggs
330g sugar
140g glace fruit, such as cherries and apricots, chopped
60ml kirsch or cognac
500ml cream

Method

  1. Put egg yolks and whole eggs in the heatproof mixing bowl of an electric beater. Set bowl in a saucepan containing hot water and set over low heat. Start beating using a hand-held beater and gradually add sugar. The egg yolk mixture should become thick and like a soft meringue, several times the original volume.
  2. Remove mixing bowl from saucepan and set in place in the standard beater. Beat until the egg yolk mixture reaches room temperature.
  3. Meanwhile, soak fruit in Kirsch or Cognac. Fold fruit and liqueur into egg yolk mixture. Whip cream until stiff and fold into mixture.
  4. Pour into a 1.75 litre soufflé dish fitted with a baking paper or foil collar. Place in the freezer and freeze until fairly solid. Remove collar before serving.
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