Soufflé Elisabeth (Vanilla Soufflé with Kirsch-soaked Macaroons and Pralined Violets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soufflé à la vanille composition
- macaroons
- kirsch
- pralined violets
- spun sugar
Instructions
- Prepare the composition for Soufflé à la vanille.
- Break the macaroons into small pieces and soak them in kirsch.
- Arrange the composition in alternate layers with the macaroons and the pralined violets.
- Bake the soufflé.
- On taking it from the oven, cover it with a veil of spun sugar and serve at once.