Milanese Soufflé from The Times Cookery Book by Katie Stewart
Tie a band of double-thickness greaseproof paper around the outside of a 6–7-inch (15–18-cm) soufflé dish. The paper collar should stand at least 2 inches (5 cm) above the rim of the dish....
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Cooking tools:
- Souffle dish
- Parchment paper
Ingredients
- 4 large eggs
- 3 tablespoons cold water
- ½ oz (15 g) powdered gelatine
- ½ pint (3 dl) double cream
- chopped walnuts
- 4 oz (100 g) castor sugar
- juice and rind of 3 lemons
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