Apple and Citrus Soufflé

Name: Apple and Citrus Soufflé
Yield: Serves 6-8
Ingredients: 1 pint apple purée; ¾ oz. gelatine dissolved in 2 tablespoons water; ¼ pint single dairy cream; Juice of 2 large oranges; Juice of 1 lemon; 2 oz. glacé cherries (chopped); 3 egg-whites, stiffly beaten; 2 oz. toasted coconut; ¼ pint double dairy cream, whipped; 2 red-skinned apples, cored and sliced

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Cooking Price-Wise

By Vincent Price

Published 2017

About

Ingredients

1 pint apple purée
Juice of 2 large oranges
¼

Dessert

Method

Combine the apple purée, orange juice, single cream and dissolved gelatine. When on the point of setting fold in the whipped cream and then the stiffly beaten egg-whites. Pour into a 6-7 in. soufflé dish, bound with a deep band of greaseproof paper. Refrigerate to set. Carefully remove greaseproof band, and coat sides of soufflé with toasted coconut. Decorate with apple slices, dipped in lemon