Drambuie Souffle

Title:
Drambuie Souffle

Yield:
4 Servings

Categories:
Dessert,
Hot,
Drambuie,
Souffle,
Scotland




Ingredients:





     4 lg Eggs; separated


     1 oz Butter


     1 oz Plain flour


   1/4 pt Milk


     3 oz Caster sugar


     4 tb Drambuie


          Vanilla essence





-----------------------------------SOURCE-----------------------------------


          -- Janet Warren, A feast of


          -- Scotland, 1990


          -- ISBN 1-85051-112-8


          -- Typed by Rene Gagnaux





 Although this souffle is delicious on its own or with single cream, try it


 with a sauce made from (scottish) raspberries - you will find the


 combination superb.


 


 Lightly butter a souffle dish (2-pint for 4 servings) and sprinkle it which


 caster sugar.


 


 Melt the butter, stir in the flour, remove from the heat and gradually


 blend in the milk. When the sauce is smooth return it to the heat and bring


 it to the boil to thicken, stirring all the time. Stir in the egg yolks one


 at a time, then beat in the caster sugar with the Drambuie and vanilla


 essence.


 


 Whisk the egg whites until they stand in soft peaks, then using a metal


 spoon lightly and quickly fold them into the sauce mixture.


 


 Turn the souffle into the dish and bake it in the middle of the oven at 190


 oC (375 oF) for about 40 minutes or until it is well risen and golden


 brown.


 


 Scatter a little icing sugar over the top then serve immediately.


   Posted to MM-Recipes Digest V3 #252


 


   Date: Sat, 14 Sep 1996 10:09:20 -0500


 


   From: pickell@cyberspc.mb.ca (S.Pickell)