Soufflé Glacé

Frozen Soufflé

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

When whipping cream is substituted for the butter in the Crème au Beurre the basis of a very rich frozen dessert is created. It may be used to make bombes, or be frozen in a soufflé dish. It is called a Soufflé Glacé because it looks like a frozen soufflé.

Ingredients

  • Recipe of Crème au Beurre au Sirop
  • 2 cups whipping cream
  • 1 teaspoon vanilla,

Method

  1. Make a collar for a 3-cup soufflé dish. Measure the circumference of the dish with a piece of string or tape measure. Tear off a piece of waxed paper