TO-DAY’S RECIPE.

Star (Christchurch), Issue 19108, 28 June 1930, Page 14

TO-DAY’S RECIPE.

COLD APRICOT SOUFFLE. Ingredients Half a pint of apricot puree, four eggs, sugar to taste, slight under a quarter of an ounce cf gelatine, two tablespoonfuls of hot water, a quarter of a pint of cream, one teaspoonful of lemon juice, pistachio nuts, violets for decoration, a little* carmine, half a gill of cream. Method.—l. Prepare a china souffle case, No. 2 size, by tying a piece of cartridge paper round it so that it comes up above the top. 2. Put the four yolks of eggs in a yellow • earthenware basin and add the apricot puree and lemon juice and sugar. 3. Half whisk the cream. Whisk the whites of eggs stiffly. 4. Dissolve the gelatine in the water. 5. Whisk the apricot mixture oyer a pan of hot water till thick and creamy and add a little carmine. 6. Next add the half-whipped cream. 7. Then stir in the gelatine. 8. Fold in the whisked whites of eggs lightly, 9. Pcur into the souffle case. Set in a cold place till firm. Remove the paper, using a hot knife. Pipe with cream.