Vanilla soufflé glacé

Vanilla soufflé glacé

Frozen vanilla soufflé

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
250ml milk
250ml cream
1 vanilla bean
or 1 teaspoon natural vanilla extract
4 egg yolks
110g sugar
500ml cream, whipped
1 teaspoon cocoa powder

Method

  1. Heat milk, cream and vanilla bean in a heavy saucepan to boiling.
  2. Meanwhile, beat egg yolks with sugar until thick and light-coloured.
  3. Discard vanilla bean from liquid, if using, or stir in the natural vanilla extract. Beat some of the hot liquid into the egg mixture, then mix into the remainder in pan and heat, stirring, until mixture coats the back of the spoon. Strain through a fine sieve and cool to room temperature. Fold in the whipped cream.
  4. Pour into a 1.25 litre soufflé dish fitted with a lightly greased collar of baking paper. Freeze until firm. Before serving, remove paper collar and sprinkle top with sifted cocoa.

Variations

  • There are many ways to vary the composition of a frozen soufflé. The basic mixture may be seasoned with very strong coffee, spirits and liqueurs such as rum, Cognac or Grand Marnier, or with melted chocolate. Toasted almonds or pistachio nuts are delicious folded into the basic mixture.
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