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  • Cold Fruit Souffle

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    Cold Fruit Souffle
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 env unflavored gelatin
    • 2 Tbsp. Lemon juice
    • 6 x Egg yolks
    • 1/3 c. Honey
    • 1 c. Pureed fruit, *see notes
    • 2 Tbsp. Grand Marnier liqueur
    • 6 x Egg whites, beaten stiff
    • 1 c. Heavy cream, whipped Fresh fruits and mint sprigs

    Directions

    1. Prepare 1-qt souffle dish with collar. Soften gelatin in lemon juice. In the top of a double boiler, beat egg yolks and honey till smooth and thick. Place over warm water, add in softened gelatin, and continue to beat.
    2. Add in fruit puree and liqueur and stir till mix thickens. Cold.
    3. Mix in egg whites, then whipped cream. Spoon into prepared souffle dish and refrigeratefor at least four hrs. When ready to serve, remove collar and garnish with fruit.
    4. Yield: 4-6 servings.
    5. NOTES :*strawberries, raspberries, peaches, apricots or possibly any seasonal fruit

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