Soufflé Rothschild (Cream Soufflé with Candied Fruit Macerated in Danzig Brandy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé à la crème composition
- 80 grammes candied fruits
- eau-de-vie de Dantzig
- pineapple strawberries in season
Instructions
- Cut 80 grammes of candied fruits into dice and macerate them in eau-de-vie de Dantzig, well supplied with flakes of gold.
- Prepare the composition for Soufflé à la crème and add the macerated fruits.
- Cook; when the cooking is almost finished, arrange on the soufflé a border of fine pineapple strawberries in season, or of half-candied cherries out of season.