Iced Souffles

Appears in

Published 1999

About

Use the proportions for a standard chilled soufflé, omitting the gelatine. Mousse mixtures also freeze well, giving the required firm but aerated texture. Prepare a 1.5 litre soufflé dish as for a chilled soufflé.

Prepare 350 ml fruit purée. (Lemon purée is used here.) Fold in 1 quantity Italian Meringue. Whip 400 ml double cream until it stands in soft peaks and fold it into the mixture.
Tape a collar of acetate around the rim of the soufflé dish so that it rises a couple of centimetres above the rim. Turn the mixture into the dish so that it reaches the top of the acetate collar.
Dip a platte knife in warm water, shake off the excess and smooth the top of the soufflé mixture. Freeze until the soufflé is firm - for about 2 hours, depending on your freezer.
About 20 minutes (or less, if possible) before serving, peel away the collar and smooth the sides. Pipe on whipped cream and chill until ready to serve.