GOOSEBERRY SOUFFLE
i-pint green gooseberries, 3 eggs, 3oz. sugar, i-pint cream, £oz. gelatine dissolved hi a little water. Top and tail the gooseberries, put them into a saueepan with a very little water, and cook till tender. Rub through a sieve or beat to a pulp, keeping back i doz. whole gooseberries. Separate yolks and whites. Beat yolks and sugar together over hot water till thick and creamy for about seven or eight minutes. Stir in the sieved gooseberries. Whip the cream, add half to the mixture also the gelatine. Eeep the j souffle stirrqd occasionally until it begins to set, then add the stiffly heaten whites. When quite firm, scoop a little out of the.centre of the mixture, and fill this hollow with the wholo gooseberries, and decorate with the remainder of cream.
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https://paperspast.natlib.govt.nz/newspapers/RMPOST19311217.2.62.8.3
Bibliographic details
Rotorua Morning Post, Volume 1, Issue 99, 17 December 1931, Page 7
Word Count
134GOOSEBERRY SOUFFLE Rotorua Morning Post, Volume 1, Issue 99, 17 December 1931, Page 7
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