Cold Liqueur Souffle

1. 1

   Put the gelatin in the water to soak in the top of a double boiler.

2. 2

   Beat the egg yolks until light, adding the sugar little by little until you get thick mixture.

3. 3

   Add the cognac, sherry, lemon juice, and Chartreuse and beat in thoroughly until well blended.

4. 4

   Melt the gelatin over hot water until it is thoroughly dissolved and add it to the egg yolk-liqueurs mixture, beating it in until thoroughly mixed.

5. 5

   Butter lightly and sprinkle with sugar a 2 quart high sided souffle dish.

6. 6

   Double a strip of wax paper and butter it, then tie it firmly around the top of the souffle dish, buttered side inside, so that it will stand up about 2 inches above the top edge of the dish.

7. 7

   Beat the egg whites until stiff but not dry.

8. 8

   Fold these alternatively into the mixture with the whipped cream and then pour this mixture into the prepared souffle dish.

9. 9

   Place this in your refrigerator and let is stand for at least 5 hours, or better overnight.

10. 10

    When ready to serve remove the wax paper strip carefully so as not to break the souffle.

* Per serving · 4 servings · Values may vary.

No additional tips available.