4473 Fruit Purée Soufflé Mixture

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

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

    Method

    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.