Grenadine Iced Soufflé

Preparation info
  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 4 eggs

Method

  1. Sprinkle the gelatin over the cold water to soften.

  2. Separate the eggs. Put egg yolks in the top part of a double boiler. Stir in the sugar and salt. Cook over gently boiling water, stirring constantly, until slightly thick and custardy.

  3. Remove from heat. Stir in the softened gelatin, the grenadine, grated almonds and almond extract. Cool