4492 Soufflé Lucullus

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

On a suitable dish place a Savarin which has been soaked in Kirsch-flavoured syrup. Surround it with a band of paper tied in place with string to prevent it drying during the cooking of the soufflé. Prepare a fruit purée soufflé mixture from a fruit to choice and pour it into the centre of the Savarin.

Cook in the usual manner, remove the paper and serve immediately.