Individual Soufflés of Cheese, Iced
A chilled cheese soufflé recipe.
Ingredients
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Grated Gruyère cheese
- 1/4 teaspoonful Paprika
- 2/3 cup Chicken aspic
- 1 cup Whipped cream
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 1/4 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 1 cup Ice (Quantity estimated (not specified in original recipe))
- 1 cup Salt (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a bowl, mix the grated Parmesan cheese, grated Gruyère cheese, and paprika. In a separate bowl set over ice water, add the chicken aspic and stir until it begins to thicken. Gently fold in the whipped cream.
- 2Fasten strips of white paper around paper soufflé cases, letting the strips rise about 1 1/2 inches above the cases. Fill the cases and the papers with the cheese mixture. Place the filled cases in a chilled pail or mold.
- 3Press a cover down over the cases and pack in equal parts of ice and salt. Let stand for 1 hour.
- 4Before serving, remove the paper. Sprinkle the tops with buttered, browned bread crumbs, and serve immediately.
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