French Tangerine Soufflé

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Soufflé mixture
Filling
Garnish
Serving accompaniment
Instructions (13)
  1. Put into a whipping tin twelve raw yolks and five whites of eggs, the very finely-cut peel of six tangerine oranges, that have been pounded into a powder with five ounces of castor sugar and then rubbed through a sieve, a saltspoonful of Marshall’s Apricot Yellow, a teaspoonful of vanilla essence, three tablespoonsful of the strained juice of the tangerines, and half a wineglass of Marshall’s Maraschino Syrup.
  2. Whip this mixture over boiling water till it is warm, then remove the pan from the fire and continue whipping the mixture till it is cold and quite thick.
  3. Add to it half a pint of stiffly-whipped cream.
  4. Surround a soufflé case with a band of kitchen paper, so that it stands five or six inches above the case.
  5. Place a bottle or jar in the centre of the case, and pour round it the prepared soufflé mixture.
  6. Place the soufflé on the bottom of the charged ice cave and let it freeze for three and a half to four hours, turning it occasionally so that it gets evenly frozen.
  7. Take it out of the cave, remove the paper and the bottle by means of a hot, wet knife.
  8. Fill up the space thus made with an iced compote of tangerines prepared as below.
  9. When ready to serve arrange on the top of the soufflé quarters of tangerines from which the skin and pith have been removed and the quarters then dipped into boiled sugar (see recipe).
  10. Arrange the soufflé on a dish on a paper or napkin.
  11. Garnish with spun sugar (see recipe).
  12. Sprinkle over some pistachio kernels that have been blanched and finely shredded.
  13. Serve for a dinner-party sweet with George’s Cheltenham Wafers.
Original Text
French Tangerine Soufflé Soufflé de Tangerines à la Française Put into a whipping tin twelve raw yolks and five whites of eggs, the very finely-cut peel of six tangerine oranges, that have been pounded into a powder with five ounces of castor sugar and then rubbed through a sieve, a saltspoonful of Marshall’s Apricot Yellow, a teaspoonful of vanilla essence, three tablespoonsful of the strained juice of the tangerines, and half a wineglass of Marshall’s Maraschino Syrup; whip this mixture over boiling water till it is warm, then remove the pan from the fire and continue whipping the mixture till it is cold and quite thick, then add to it half a pint of stiffly-whipped cream. Surround a soufflé case with a band of kitchen paper, so that it stands five or six inches above the case; place a bottle or jar in the centre of the case, and pour round it the prepared soufflé mixture; place the soufflé on the bottom of the charged ice cave and let it freeze for three and a half to four hours, turning it occasionally so that it gets evenly frozen; take it out of the cave, remove the paper and the bottle by means of a hot, wet knife; fill up the space thus made with an iced compote of tangerines prepared as below, and when ready to serve arrange on the top of the soufflé quarters of tangerines from which the skin and pith have been removed and the quarters then dipped into boiled sugar (see recipe); arrange the soufflé on a dish on a paper or napkin; garnish with spun sugar (see recipe), sprinkle over some pistachio kernels that have been blanched and finely shredded, and serve for a dinner-party sweet with George’s Cheltenham Wafers.
Notes
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