2 tablespoons golden syrup (substitute light corn syrup)
20 g (3/4 oz) gelatine
1 1/4 cup (300 ml) 1/2 pint water
3 egg whites Sauce
1 egg yolk
1 tablespoon golden syrup (substitute light corn syrup)
2/3 cup (150 ml) 1/4 pt cream
20 g (3/4 oz) gelatine
1 1/4 cup (300 ml) 1/2 pint water
3 egg whites Sauce
1 egg yolk
1 tablespoon golden syrup (substitute light corn syrup)
2/3 cup (150 ml) 1/4 pt cream
method
1. Heat the syrup gently until golden brown.
2. Dissolve the gelatine in the water and add to the syrup gradually, stirring to prevent lumps forming. Cool until beginning to set.
3. Whisk the egg whites until stiff and fold in the syrup mixture. Spoon into a lightly oiled dish or mould. Chill until set.
4. To make the sauce, mix together the egg yolk and syrup, then stir in the cream.
5. Turn out the souffle onto a serving dish and pour over the sauce.
2. Dissolve the gelatine in the water and add to the syrup gradually, stirring to prevent lumps forming. Cool until beginning to set.
3. Whisk the egg whites until stiff and fold in the syrup mixture. Spoon into a lightly oiled dish or mould. Chill until set.
4. To make the sauce, mix together the egg yolk and syrup, then stir in the cream.
5. Turn out the souffle onto a serving dish and pour over the sauce.
serving amount
serves 3 - 4
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