4473 Fruit Purée Soufflé Mixture

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 500 g (1 lb 2 oz) sugar
  • 400 g (14 oz) of the selected purée of fruit
  • 10 stiffly beaten egg whites.


    Cook the sugar to the soft crack stage and add the purée of fruit which will dilute the sugar down below the hard crack stage. Now recook the mixture to the hard crack stage. Pour into the stiffly beaten whites and fold in.