Coconut Soufflé

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 envelope (1 tablespoon) unflavoured gelatine
  • 4 eggs, separated
  • 2


Put 3 tablespoons cold water into a small, heavy saucepan, sprinkle the gelatine on top of the water and let it soften for a few minutes. Place over very low heat and, stirring constantly with a wooden spoon, dissolve the gelatine. Set aside.

Put the egg yolks into the top of a double boiler, away from heat, and add the sugar, beating constantly until the yolks are lemon coloured and fo