Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Place 5 dl (18 fl oz or U.S. cups) each of water and white wine in a pan and bring to the boil. Rain in 250 g (9 oz) fine semolina, mix well and cook slowly for 20 minutes. Now add 300 g (11 oz) caster sugar, a pinch of fine salt and 2 eggs and finally fold in 6 stiffly beaten egg whites. Pour into buttered deep moulds and cook au Bain-marie in the oven.

When cold, demould on to a dish and coat with a sweetened raw purée of any fruit such as strawberries, redcurrants, cherries etc.