Hot brown bread souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Brown bread |
| 1 | ounce | Brown sugar |
| 3 | Egg whites | |
| ½ | ounce | Castor sugar |
| Few drops of lemon juice | ||
| 2 | ounces | Pastry cream |
Directions
Cook crumbed brown bread and brown sugar until deep brown in color, cool. Whisk up egg whites, add sugar, and lemon juice. Blend in a little egg white, mix into pastry cream, gently fold in remainder of egg whites. Fold in brown bread. Place in a buttered and sugared souffle mold, cook at 350 degrees for 10 to 12 minutes.
GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1B01 Guest: Donna Hanover (Courtesy of David McCann, Executive Chef at Dromoland Castle)