Soufflé Glacé Praliné “East Arms”

Name: Soufflé Glacé Praliné “East Arms”
Ingredients: 3½ ounces sugar; water; crystallised violets (optional); 6 egg whites, stiffly beaten; 12 fluid ounces cream, whipped; ¼ pound chopped almonds; ¼ pound loaf sugar; 4 egg yolks, well beaten

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

water
3½ ounces sugar
4 egg yolks, well beaten
¼

Dessert
Gluten-free
Vegetarian

Method

Boil 4 tablespoons water and 3½ ounces sugar in the top of a double saucepan until sugar is dissolved. Allow to cool; add beaten egg yolks. Whisk over simmering water until mixture is thick and light.