Soufflé Lucullus (Fruit Soufflé Baked in a Savarin)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Soak a Savarin in a kirsch syrup and set it on a dish.
  2. Surround it with a band of paper held in place by a string, to prevent it from drying out while the soufflé cooks.
  3. Prepare a Soufflé composition based on fruit purée.
  4. Arrange the composition in the centre of the Savarin.
  5. Cook as usual.

View on Foodymology