Soufflé Glacé au Cointreau

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pint whipped cream
  • fruits confits
  • cointreau


Crème Pâtissière

Beat egg yolks and sugar together until mixture is lemon-coloured. Then add milk and vanilla bean, and mix thoroughly. Place mixture in top of a double saucepan and cook over water, stirring constantly, until smooth and thick. Remove from heat, put through sieve and allow to cool.

Meringue Italienne

Beat egg whites until s