Try this Iced Benedictine Souffle recipe, or contribute your own.
Suggest a better descriptionBeat the egg yolks with an electric mixer, or by hand. Place the orange and lemon rind into a saucepan and add the caster sugar, Benedictine and 4 tablespoons of water and reduce. Add this hot syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 minutes. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mixture. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine. Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hours. Remove from freezer and remove paper collar. Sift cocoa powder over the top and decorate. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2045 | ||
Calories from Fat: 1008 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112g | 149 % | |
Saturated Fat 69.7g | 349 % | |
Monounsaturated Fat 32.4g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 413.5mg | 127 % | |
Sodium 162.1mg | 6 % | |
Potassium 297.4mg | 8 % | |
Total Carbohydrate 266.1g | 78 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 265.8g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2045
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