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.
© 1903 All rights reserved. Published by Taylor and Francis.