Soufflé aux Fruits en Croustade (Fruit Soufflé in a Croustade)

Ingredients

• pâte sèche
• apple marmalade with vanilla
• fresh seasonal fruits
• Composition de Soufflé à la crème
• butter for the mould
• rum

Instructions

1. Butter a low, round Croustade mould well and line it very thinly with pâte sèche.
2. Spread a layer of vanilla apple marmalade in the bottom.
3. On this arrange a varied garnish of fresh seasonal fruits cooked as for compote, divided into quarters if large; the mould is then half filled.
4. Finish filling with a Soufflé à la crème mixture flavoured with vanilla.
5. Cook in a moderate oven for about 25 minutes.
6. Turn out carefully onto the serving dish.
7. Pour a few spoonfuls of heated rum into the bottom of the dish and light it at the moment of presenting the soufflé.