Blackberry Souffle
From chefmeow 16 years ago
- 30 minutes to make
- Serves 8
This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: The Washington Star, December 1977
Ingredients
- 4 egg yolks shopping list
- 1-3/4 cup sugar shopping list
- 3 tablespoons blackberry liqueur shopping list
- 4 tablespoons blackberry jam shopping list
- 1 tablespoon cognac shopping list
- juice of 1/2 lemon shopping list
- 1 cup heavy cream whipped shopping list
- Sauce: shopping list
- 12 blackberries shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon blackberry liqueur shopping list
How to make it
- In soufflé pot make a circle of double waxed paper 1" high and 1" down into the pot.
- Glue together with some egg white.
- Whip cream then whip egg yolks and sugar to a hard scum in another bowl.
- Add liqueur, cognac, lemon juice, jam and with wooden spoon, add whipped cream.
- Fill soufflé form up to the paper edge then immediately place in freezer.
- To make sauce pass blackberries through sieve then add sugar and liqueur.
People Who Like This Dish 4
- bobbyflaywannabe Dayton, OH
- charlee_cooks Redmond, OR
- eclaires Chicago, IL
- clbacon Birmingham, AL
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments