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Grenadine Iced Soufflé
4 to 6
servings- Difficulty
Easy
Published 1966
Ingredients
1 ¼ cup 4
Method
Sprinkle the gelatin over the cold water to soften.
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.
Remove from heat. Stir in the softened gelatin, the grenadine, grated almonds and almond extract. Cool
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