4485 Soufflé aux Fruits en Croustade

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Take a well buttered shallow mould similar in shape to a soufflé mould and line it with a very thin layer of Sweet Paste.

Cover the bottom with a layer of a stiff purée of apples cooked with sugar and flavoured with vanilla; on top of this arrange a varied garnish of fresh stewed fruits in season, cut into quarters if too large. The mould should by now be half full. Finish filling with a cream-type soufflé mixture flavoured with vanilla then cook in a moderate oven for approximately 25 minutes.

On removing from the oven, remove very carefully from the mould and slide it on to the serving dish.

To Serve

Surround the base with a few tablespoons of heated rum and light it on presenting it at the table.