335 Cold Soufflés

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cold Soufflés are nothing other than Mousses; that is to say, their composition is the same but as stated previously, a Mousse is moulded sufficiently large for the service of a number of people whereas Soufflés, correctly described, are made in small cassolettes or soufflé moulds each sufficient for one person. The moulding is carried out in the same way as for Mousses; that is, the mixture is placed on a layer of set jelly at the bottom of the cassolettes and they are surrounded with a band of greaseproof paper which allows the mixture to come above the rim of the cassolette so as to give the illusion of a hot Soufflé when the paper is finally removed.