Sweet sherry soufflé

Sweet sherry soufflé

By
From
The Margaret Fulton Cookbook
Serves
12
Photographer
Geoff Lung

This is a great dish for a crowd.

Ingredients

Quantity Ingredient
savoy fingers
1 tablespoon powdered gelatine
1/2 cup cold water
1 1/2 cups sweet sherry
6 eggs, separated
3/4 cup sugar
1 scant tablespoon lemon juice
1 1/4 cups cream
whipped cream, extra to decorate (optional)

Method

  1. Prepare an 18 cm soufflé dish and line the inside with savoy fingers. Soak the gelatine in the cold water for 5 minutes. Stand over boiling water and stir until dissolved. Remove from the heat and add the sherry. Cool the mixture. Chill for 30 minutes or until the mixture begins to thicken.
  2. Meanwhile, beat the egg yolks until frothy, gradually add 1/4 cup sugar, and beat until the yolks are thick and lemon-coloured. Whip the egg whites until soft peaks form. Add 1/2 cup sugar gradually, beating constantly. Add the lemon juice and beat until the mixture is stiff, but not dry.
  3. Add the slightly thickened sherry and gelatine mixture to the egg yolks and combine well. Whip the cream and fold in. Lastly, fold in the egg whites gently but thoroughly. Pour into the prepared soufflé dish. Chill until firm. Remove the collar from the dish and serve decorated with the additional whipped cream, if desired.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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