Triple Sec Soufflé

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About


  • 6 eggs
  • 120g icing sugar
  • 10cl cointreau


Butter and sugar a high-sided vessel – the raw soufflé mix should not come more than two-thirds of the way up the sides. Preheat oven to 200°C. Separate the eggs. If you fuck up do not chance it by including broken yolk in the albumen, it’ll prevent it stiffening. Mix