Soufflé aux Fruits Confits from The Robert Carrier Cookbook by Robert Carrier
Marinate coarsely chopped crystallised fruits in cognac for at least 2 hours. Beat egg yolks, flour and sugar together in the top of a double saucepan. Add the cream. Place over hot water and cook,...
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Cooking tools:
- Double boiler
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Whisk
- Spoon
- Oven
Ingredients
- butter
- pinch of salt
- whipped cream
- 5 egg whites
- 4 tablespoons cognac
- 4 tablespoons crystallised fruits, coarsely chopped
- 4 egg yolks
- 1 tablespoon flour
- 3 tablespoons sugar
- ½ pint double cream
- ½ teaspoon vanilla extract
- 4 tablespoons grand marnier
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