Sweet sherry soufflé

Sweet sherry soufflé

By
From
Encyclopedia of Food and Cookery
Serves
12

Ingredients

Quantity Ingredient
1 tablespoon powdered gelatine
125ml water, chilled
375ml sweet sherry
6 eggs, separated
170g caster sugar
310ml cream, whipped
1 scant tablespoon lemon juice
9-10 savoy or sponge finger biscuits
cream, whipped, to decorate

Method

  1. Prepare a 2 litre soufflé dish. Soften gelatine in cold water for 5 minutes, then dissolve over hot water. Stir in sherry and cool, then chill for 30 minutes or until mixture begins to thicken.
  2. Meanwhile, beat egg yolks until frothy. Add 55 g sugar gradually and beat until mixture is thick and lemon-coloured. Add sherry mixture to egg yolks and combine well. Fold in whipped cream.
  3. Beat egg whites until foamy. Add remaining sugar gradually, beating constantly, then add lemon juice and beat until mixture is stiff but not dry. Fold into sherry mixture gently but thoroughly.
  4. Spoon about half mixture into dish and stand biscuits at equal intervals round edge, pushing them down to the bottom. Spoon in remaining mixture. Chill until firm. Remove collar from dish and serve decorated with whipped cream.
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