Vanilla soufflé

Vanilla soufflé

By
From
The Margaret Fulton Cookbook
Serves
5-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 vanilla pod
2 cups milk
3 eggs, separated
1/4 cup sugar
1 tablespoon powdered gelatine
2-3 tablespoons water
1/2 cup cream, whipped
1 punnet strawberries
caster sugar
a dash kirsch
shaved chocolate or extra whipped cream, to decorate

Method

  1. Prepare a 15 cm soufflé dish, greasing with vegetable oil instead of the butter. To make a custard, split the vanilla pod and scald in the milk. Cream the egg yolks with the sugar and pour into the milk. Thicken over low heat, without boiling, and strain and cool. Soak the gelatine in water for 5 minutes, dissolve over hot water and add to the custard.
  2. Stir the mixture over ice and, when beginning to set, fold in the cream then the stiffly beaten egg whites. Put a small oiled jam jar or bottle in the centre of prepared soufflé dish. Pour the mixture into the soufflé dish and chill until set. Before serving, remove the jar and fill the centre of soufflé with whole or sliced sugared strawberries, flavoured with kirsch. Carefully peel off the baking paper and decorate with the shaved chocolate or whipped cream.

Liqueur soufflé:

  • Add 1–2 tablespoons of your favourite liqueur, such as Grand Marnier or Cointreau plus the same amount of rum or brandy.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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