4486 Soufflé aux Grenades à l’Orientale

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.