Bo Friberg

Soufflé Rothschild

Preparation info

  • 12

    soufflés, 3¼ inches in diameter
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 6 ounces (170 g) mixed candied fruit (see Note)
  • ¾ cup (

Method

  1. Chop the candied fruit into small pieces, approximately the size of dried currants. Add a little more than ½ cup (120 ml) of the Danzinger Goldwasser liqueur; save the remainder to