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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: The Washington Star, December 1977 Ingredients:
4 egg yolks |
1-3/4 cup sugar |
3 tablespoons blackberry liqueur |
4 tablespoons blackberry jam |
1 tablespoon cognac |
juice of 1/2 lemon |
1 cup heavy cream whipped |
sauce |
12 blackberries |
1 teaspoon sugar |
1 teaspoon blackberry liqueur |
Directions:
1. In soufflé pot make a circle of double waxed paper 1 high and 1 down into the pot.
2. Glue together with some egg white.
3. Whip cream then whip egg yolks and sugar to a hard scum in another bowl.
4. Add liqueur, cognac, lemon juice, jam and with wooden spoon, add whipped cream.
5. Fill soufflé form up to the paper edge then immediately place in freezer.
6. To make sauce pass blackberries through sieve then add sugar and liqueur.
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