|9 ounces||Granulated sugar|
|8 drops||Violet essence|
|12||Candied violets; crushed or chopped|
Beat sugar and yolks together until pale and thick. Add violet essence and candied violets. Whip egg whites with salt to stiff peaks. Fold together.
Butter the inside of a large souffle dish and coat with as much sugar as will stick to the butter. Pour souffle mixture in. Bake 15 minutes at 400.
Sprinkle confectioner's sugar over the top and return to oven for 5 more minutes. Serve hot.
You may substitute ⅓ c of liquor (rum or bourbon, for example) or up to ½ c of liqueur (orange or apricot brandy or Grand Marnier, for example) for the violet essence and candied violets. In most of these cases you might want to add ½ t or so of vanilla as well.
Posted by Michael Loo to the Fidonet Cooking echo Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on May 03, 98
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