4482 Soufflé Elizabeth

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare a vanilla soufflé mixture and arrange in the mould in layers alternating with layers of small pieces of macaroon saturated with Kirsch, and crystallized violets.

On removing the soufflé from the oven cover it with a veil of spun sugar and serve immediately.