Frozen Soufflé Glacé
Ingredients
- 4 eggs
- Grated rind 1 lemon
- ⅔ cup sugar
- 1 tablespoon lemon juice
- ½ cup Madeira wine
- Few grains salt
- ⅔ cup heavy cream
Steps
- Beat yolks of eggs slightly; add lemon juice, grated rind, wine, sugar, and salt; cook until mixture thickens, stirring constantly. Add whites of eggs beaten stiff, and when well mixed, set in a pan of ice-water to cool, stirring occasionally. Beat cream until stiff, and add. Fill small paper cases with mixture, cover with macaroon dust, and set in a tin mould with tight-fitting cover. Pack mould in salt and ice, and let stand two hours.
More recipes with eggs, lemon, wine or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.