Soufflé aux Fruits Confits

Preparation info
  • Serves


    • Difficulty


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By Robert Carrier

Published 1965

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  • 4 tablespoons crystallised fruits, coarsely chopped
  • 4 tablespoons cognac
  • 4


Marinate coarsely chopped crystallised fruits in cognac for at least 2 hours. Beat egg yolks, flour and sugar together in the top of a double saucepan. Add the cream. Place over hot water and cook, stirring constantly, until thick and smooth. Do not allow to come to a boil. Stir in vanilla extract and Grand Marnier. Allow to cool, stirring occasionally.

Beat the egg whites and salt unti