Cold Fruit Souffle


Cold Fruit Souffle
  Fruit    Souffles  
Last updated 9/27/2008 2:27:28 PM. Recipe ID 47655. Report a problem with this recipe. 



 
      Title: Cold fruit souffle
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
      1    Envelope unflavored gelatin
      2 tb Lemon juice
      6    Egg yolks
    1/3 c  Honey
      1 c  Pureed fruit; *see notes
      2 tb Grand Marnier liqueur
      6    Egg whites; beaten stiff
      1 c  Heavy cream; whipped
           --Garnish--
           Fresh fruits and mint sprigs
 
  Prepare 1-quart souffle dish with collar. Soften gelatin in lemon
  juice. In the top of a double boiler, beat egg yolks and honey until
  smooth and thick. Place over hot water, add softened gelatin, and
  continue to beat.
  
  Add fruit puree and liqueur and stir until mixture thickens. Cool.
  
  Fold in egg whites, then whipped cream. Spoon into prepared souffle
  dish and chill for at least four hours. When ready to serve, remove
  collar and garnish with fruit.
  
  Yield: 4-6 servings.


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Recipe ID 47655 (Apr 03, 2005)