Souffle rothschild
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Fresh strawberries; sliced |
| ½ | Fresh pineapple; peeled, cored and diced | |
| Butter | ||
| Granulated sugar | ||
| 4 | Egg whites | |
| 1 | pack | (3.75-oz) instant vanilla pudding mix |
| ¾ | cup | Maraschino liqueur |
Directions
Combine the fruits and set aside for the flavors to marry. Preheat oven to 350 degrees. Butter four individual 4-inch souffle dishes and sprinkle the bottoms with sugar; set aside. Beat the egg whites until stiff. Stir the pudding mix and liqueur together and carefully fold into the egg whites.
Ladle 2 to 3 ounces of souffle mixture into each souffle dish. Add some fresh fruit mixture and top with additional souffle base. Bake in preheated oven 15 to 20 minutes, or until golden brown.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH, DALLAS
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .