Marne Red Gooseberry Soufflé

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Pound one quart of raw ripe picked red gooseberries, a quarter of a pound of ripe raspberries, and a quarter-pound of raw ripe red currants with six ounces of castor sugar; mix in sufficient of Marshall's Liquid Carmine to make the purée a red colour, then rub it through a tammy or hair sieve.
  2. Make hot half a pint of claret, dissolve in it three-quarters of an ounce of Marshall's Finest Leaf Gelatine, and strain it into the fruit purée.
  3. Whip stiffly two pints of cream in which has been mixed two ounces of castor sugar and two wineglasses of Marshall's Maraschino Syrup.
  4. Stir the fruit purée on ice till beginning to set, then add the prepared cream to it, stirring them lightly and quickly together.
  5. Fasten a band of kitchen paper round a soufflé case so that it stands four to five inches above the top of the case, pour in the prepared mixture to within an inch of the top, and place the soufflé in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side so that it becomes evenly frozen.
  6. When the soufflé has been in the cave for about one hour, sprinkle on the top of it some ratafia biscuit crumbs.
  7. When ready to serve remove the band of paper.
Original Text
Marne Red Gooseberry Soufflé Soufflé de Groseilles à maquereau à la Marne Pound one quart of raw ripe picked red gooseberries, a quarter of a pound of ripe raspberries, and a quarter-pound of raw ripe red currants with six ounces of castor sugar; mix in sufficient of Marshall's Liquid Carmine to make the purée a red colour, then rub it through a tammy or hair sieve. Make hot half a pint of claret, dissolve in it three-quarters of an ounce of Marshall's Finest Leaf Gelatine, and strain it into the fruit purée. Whip stiffly two pints of cream in which has been mixed two ounces of castor sugar and two wineglasses of Marshall's Maraschino Syrup, stir the fruit purée on ice till beginning to set, then add the prepared cream to it, stirring them lightly and quickly together. Fasten a band of kitchen paper round a soufflé case so that it stands four or five inches above the top of the case, pour in the prepared mixture to within an inch of the top, and place the soufflé in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side so that it becomes evenly frozen. When the soufflé has been in the cave for about one hour, sprinkle on the top of it some ratafia biscuit crumbs. When ready to serve remove the band of paper,
Notes
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