Vanilla Soufflé Glace

Course:

Dessert

Practical information

Prep time

20 min
Cooking

-
Difficulty

Pause

2 h
Ready in

2 h 20
Price

Recipe
Comments (1)

Recipe's Ingredients

1 teaspoon vanilla essence
4 eggs
4 individual souffle dishes
1 tablespoon gelatine powder
1 tablespoon brandy

120 g sugar (caster)
250 g cream
120 g almonds
130 ml warm water

Recipe preparation steps
1

Prepare moulds: Make rings (collars) from strips of baking paper that will sit 3-4 cm above the top rim of the souffle dishes (so you can fill past the top).Separate eggs.
2

Whip cream to soft peaks.
3

Place vanilla, brandy, egg yolks and sugar in a heatproof bowl.
4

Whisk rapidly over boiling water until thick and creamy, allow to cool to room temperature.
5

Soften gelatine in water, then dissolve over hot water, cool and fold into custard mixture with the cream.
6

In a clean bowl, whisk the egg whites until stiff and gently fold through until evenly mixed.
7

Carefully pour into prepared souffle dishes almost to the top of the paper collar and refrigerate until set, about 2 hours.
8

Remove paper collar carefully.
9

Cover sides of mousse with crushed nuts.
10

To serve, decorate with whipped cream and a piped chocolate 'runout'.
11

You can flavour dessert with the liquere of you choice instead of brandy.
Ready !

Adableflawl

February 19, 2011
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