CHOCOLATE SOUFFLE
3 eggs, 1£ tablespoons sugar, 2oz. chocolate, | cup milk, ^oz. gelatine, ] Soz. almonds, few drops vanilla, 1 tablespoon sherry, i-pi.it cream. Separate yolks and whites of eggs whisk the yolks and sugar over boiling water till the consistency of thiek cream. Blanch and chop the almonds finely. Melt the chocolate in a little milk. Dissolve the gelatine in a little water. Mix all these ingredients together with the yolks and sugar, flavour with the wine and vanilla. Stir over iee until just beginning to set. Whip the whites stiffly and fold in. Turn into a souffle mould that has had a band of paper tied round the outside, coming 2 inches above the top of the mould. When set, remove the paper carefully, and decorate the top of the souffle with whipped and sweetened cream.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19311217.2.62.8.2
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 99, 17 December 1931, Page 7
Word Count
137CHOCOLATE SOUFFLE Rotorua Morning Post, Volume 1, Issue 99, 17 December 1931, Page 7
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