Iced Soufflé with Poire William

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Royal Crescent Hotel,

Chef Raymond Duthie


  • 5 whole eggs
  • 8 oz. (225 g.) castor sugar
  • ½ pint (275 ml.) double cream, partially whipped
  • 2 good measures Poire William liqueur
  • cocoa powder


Whisk the eggs and sugar together, continually, over a pan of boiling water till stiff. Allow to cool until just warm.

Whip the cream with the Poire William.

Line a 6" soufflé mould, around the outside rim, with a 3" strip of greaseproof paper so that 2" protrudes above the rim. Bind with sellotape.

Gently fold the flavoured cream into the eggs and sugar and pour into the mould. Level the top and freeze.

To serve, remove the paper carefully. Draw a pear shape, with leaf attached, on the centre of a piece of stiff card. Using a carpet knife or something equally sharp, cut around the outline of the shape to leave a pear shaped hole. Hold this carefully on top of the soufflé and lightly dredge with cocoa powder through the hole to leave an attractive pear shaped design on the top of the soufflé. Serve immediately.