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Swiss Soufflé


Method

Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dry and glossy. Add the yolks of three eggs. Mix quickly. Add the grated rind of one lemon and a tablespoonful of lemon juice.


Heap this into individual dishes. Make a tiny little hole in the centre and put in a maraschino cherry, leaving the hole large enough to hold a tablespoonful of the liquor when the omelette is ready to serve; dust it with powdered sugar, bake in a quick oven about three minutes, take it from the oven, pour in the maraschino juice and send at once to the table. These will fall if baked too much, but when well made and served quickly, is one of the daintiest of desserts.

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