Prepare a cream-type soufflé mixture lightly flavoured with vanilla. Arrange it in layers alternating with layers of Finger Biscuits saturated with Grenadine and Kirsch.
Cook in the usual manner.
On removing the soufflé from the oven cover it with a veil of spun sugar and sprinkle this with very small boiled sugar sweets flavoured with Grenadine and of a shape and size to imitate the grains of a pomegranate.
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