Iced benedictine souffle

Yield: 1 servings

Measure Ingredient
\N \N Vanilla sponge
4 tablespoons Benedictine
7 \N Egg yolks; fresh
\N \N Grated ring of 1 lemon and 1 orange
250 grams Caster sugar
600 millilitres Double cream
4 tablespoons Water
\N \N Whipped cream/chantilly
\N \N Cocoa powder

Beat the egg yolks with an electric mixer, or by hand. Place the orange and lemon rind into a saucepan and add the caster sugar, Benedictine and 4 tablespoons of water and reduce.

Add this hot syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 minutes. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mixture. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine.

Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hours.

Remove from freezer and remove paper collar. Sift cocoa powder over the top and decorate.

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