Vanilla and Chocolate Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Beat the yolks, syrup and water together thoroughly.
  2. Pass through a fine sieve.
  3. Put into a double boiler.
  4. Stir until thick but do not let it boil.
  5. Warm a bowl.
  6. Pour the custard into it.
  7. Add the vanilla.
  8. Beat for five minutes.
  9. Stir in the whipped cream.
  10. Pour into a large mould.
  11. Pack in ice and leave for two hours.
  12. Uncover the mould and pour on to it a cup of cold melted chocolate flavoured with a little vanilla.
  13. Replace the cover and leave another two hours.
Original Text
*Vanilla and Chocolate Soufflé 16 yolks of eggs 1 cup syrup 1 cup water 1 dessert-spoon vanilla 1 pint whipped cream Chocolate Beat the yolks, syrup (see p. 151) and water together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mould. Pack in ice and leave for two hours. Uncover the mould and pour on to it a cup of cold melted chocolate flavoured with a little vanilla. Replace the cover and leave another two hours.
Notes
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