Rothschild Soufflé
Fold brandy-soaked assorted candied fruits into the basic soufflé batter and serve with zabaglione sauce.
Ingredients
Mixed candied fruits (soaked in kirsch or brandy)
3 oz (90 g)
Kirsch or brandy (for soaking the candied fruits)
As needed
Vanilla extract
As needed
Base soufflé mixture
1 portion
Instructions
1
Prepare the candied fruits
Soak the mixed candied fruits in kirsch or brandy.
2
Combine
After adding the egg yolks, fold the soaked candied fruits and vanilla into the base soufflé mixture.
3
Plate
Serve with sabayon sauce.
