Soufflé—Frozen. (Mrs. Whyte of Barrow Hill.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Custard Base
For Freezing
Layering
Garnish/Variety
Iced Cups Variation
Instructions (16)
  1. Make a very rich custard.
  2. Add finely-pounded sweet almonds and flavour with a wineglassful of noyau.
  3. Cook all together on a very gentle fire, taking the greatest care it does not boil.
  4. Stir the whole time for smoothness.
  5. Take it off when it adheres to the spoon and pass it through a sieve.
  6. Before putting it to freeze, add a handful of macaroons, powdered and rubbed through a sieve.
  7. Freeze the whole. It must not be stiff—only about as thick as batter.
  8. Put a layer of the frozen custard into the soufflé dish.
  9. Add a layer of whipped cream, sweetened and flavoured with pounded vanilla, but not frozen.
  10. Add another layer of frozen custard, then a second layer of whipped cream, and so on till the dish is full.
  11. Cover with whipped cream to stand high.
  12. Slightly brown it by dredging over it some pounded macaroons.
  13. For a variety, make it green with chopped pistachios.
Iced Cups Variation
  1. For a small party, use the same mixture for 'Iced cups' by filling little round fluted paper cups with the iced custard as made for Frozen soufflé.
  2. Dredge macaroons over if you are short of cream.
  3. If you keep cows and get plenty of cream, or live in town and can buy it, fill the paper cups above the custard with frozen vanilla cream, and put 3 strawberries at the top of each cup.
Original Text
Soufflé—Frozen. (Mrs. Whyte of Barrow Hill.) Make a very rich custard; add to it some finely-pounded sweet almonds, and flavour with a wineglassful of noyau; cook all together on a very gentle fire, taking the greatest care it does not boil; stir the whole time, for smoothness should be its great merit; take it off when it adheres to the spoon, and pass it through a sieve. Before putting it to freeze, add a handful of macaroons, powdered and rubbed through a sieve. Freeze the whole. It must not be stiff—only about as thick as batter. Put a layer of the frozen custard into the soufflé dish, then a layer of whipped cream, sweetened and flavoured with pounded vanilla, but not frozen; over it another layer of frozen custard, then a second layer of whipped cream, and so on till the dish is full. Cover with whipped cream to stand high, and slightly brown it by dredging over it some pounded macaroons; or for a variety make 1 green with chopped pistachios. For a small party you can use the same mixture for “Iced cups” by filling little round fluted paper cups with the iced custard as made for Frozen soufflé, and dredging macaroons over if you are short of cream, but if you keep cows and get plenty of cream, or live in town and can buy it, fill the paper cups above the custard with frozen vanilla cream, and put 3 strawberries at the top of each cup.
Notes
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