Iced Soufflé with Poire William from The Great Ice Cream Book by Jon Croft
Whisk the eggs and sugar together, continually, over a pan of boiling water till stiff. Allow to cool until just warm. Whip the cream with the Poire William. Line a 6" soufflé mould, around the...
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Cooking tools:
- Souffle dish
- Whisk
- Saucepan
- Mixing bowl
- Parchment paper
- Tape
- Spatula
- Stove
Ingredients
- cocoa powder
- 2 good measures Poire William liqueur
- ½ pint (275 ml.) double cream, partially whipped
- 8 oz. (225 g.) castor sugar
- 5 whole eggs
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