2924—Iced Soufflées

The preparation differs according as to whether the Soufflés be prepared with fruit, or with such flavours as Vanilla, Coffee, Chocolate, etc.

The last named are made with the Iced-Mousse preparation (No. 2916, Preparation of Iced Mousse with Cream), which may also serve for the fruit Soufflés; but, in the case of the latter, the following preparation is preferable:—

Whisk the whites of ten eggs to a very stiff froth, and add to this one and one-tenth lbs. of sugar cooked to the No. 2344, The Cooking of Sugar stage. Transfer the whole to a basin; flavour according to fancy, and add one pint of a purée of fruit and one pint of very stiffly-whisked cream.