| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
|
|
Vanilla sponge |
| 4 |
tb |
Benedictine |
| 7 |
|
Egg yolks; fresh |
|
|
Grated ring of 1 lemon and 1 orange |
| 250 |
g |
Caster sugar |
| 600 |
ml |
Double cream |
| 4 |
tb |
Water |
|
|
Whipped cream/chantilly |
|
|
Cocoa powder |
INSTRUCTIONS
Beat the egg yolks with an electric mixer, or by hand. Place the orange and
lemon rind into a saucepan and add the caster sugar, Benedictine and 4
tablespoons of water and reduce.
Add this hot syrup in a thin stream, stirring continuously to the beaten
egg yolks and beat them for a further 10 minutes. Stiffly whip the cream
and with a wooden spoon fold it into the egg yolk mixture. Place a circle
of sponge on the base of the souffle dish and drizzle with Benedictine.
Pour it into the previously chilled souffle dish and freeze for a minimum
of 4 hours.
Remove from freezer and remove paper collar. Sift cocoa powder over the top
and decorate.
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