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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I used to prepare this on occasion for four aristocratic old ladies in Charleston, SC and it is the only dish that they ever asked me for the recipe for! It is taken from a cookbook published in Wilmington, NC by the Ministering Circle in 1964. Ingredients:
8 eggs, separated |
3/4 cup sugar |
1 cup cognac |
1/2 cup sweet sherry |
3/4 cup green chartreuse liqueur |
3 tablespoons fresh lemon juice |
3 tablespoons gelatin |
3/4 cup water |
3 cups heavy cream, whipped |
Directions:
1. Put the gelatin in the water to soak in the top of a double boiler. Beat the egg yolks until light, adding the sugar little by little until you get thick mixture. Add the cognac, sherry, lemon juice, and Chartreuse and beat in thoroughly until well blended. 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. Butter lightly and sprinkle with sugar a 2 quart high sided soufflé dish. Double a strip of wax paper and butter it, then tie it firmly around the top of the soufflë dish, buttered side inside, so that it will stand up about 2 inches above the top edge of the dish. Beat the egg whites until stiff but not dry. Fold these alternatively into the mixture with the whipped cream and then pour this mixture into the prepared soufflé dish. Place this in your refrigerator and let is stand for at least 5 hours, or better overnight. When ready to serve remove the wax paper strip carefully so as not to break the soufflé.
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