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Dessert

Sweet Surprise Souffle a LA Massey

A sweet souffle made with fruit compote, frangipane, whipped jelly, and bruised ratafias.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sweet Surprise Souffle a LA Massey

Ingredients

Directions

Assemble

  1. Half fill a prepared souffle lining with a compote of fruits.

  2. Fill the lining with frangipane flavored to taste.

  3. Top with about 3 inches of sweet whipped jelly.

  4. Let it set.

Finish and serve

  1. Once set, strew the top with bruised ratafias.

  2. Remove the paper.

  3. Place the souffle into a silver souffle case.

  4. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Compote of fruits
Provides moisture and fruit flavor in the base layer of the souffle.
Frangipane (in the method)
Adds richness and a thick, creamy texture that fills the lining.
Sweet whipped jelly
Forms the light, airy top layer that sets firm and holds its shape.
Bruised ratafias
Adds crisp, almond-like crunch and aroma to the finished top.

The step that matters

Let it set. The whipped jelly must set fully before the paper is removed and the top is decorated, because it is only a gel once chilled and stiff enough to hold its shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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