Antonin Careme's Souffle Rothschild Ingredients

Souffl: 2/3 cup finely chopped mixed candied fruit (use at least three of the following: orange, citron, lemon, angelica, peach, pineapple, or cherries) 1/4 cup Danziger Goldwasser, Kirsch, brandy, or Cognac 2/3 cup plus 1/4 cup milk 1/4 cup granulated sugar 2 tablespoons all-purpose flour 4 large eggs, separated, plus 2 egg whites, at room temperature 1 tablespoon unsalted butter, cut into little pieces 1/4 teaspoon vanilla extract Pinch of salt 1/4 teaspoon cream of tartar Confectioners' sugar Large strawberries or raspberries (optional) Whitehall Club Zabaglione Sauce (recipe follows) or crme anglaise, whipped cream, or softened vanilla ice cream (optional) Whitehall Club Zabaglione Sauce:

3 large egg yolks 3 tablespoons sugar 2 tablespoons sherry (or the same liquor used in the souffl) Pinch of salt 1/8 teaspoon vanilla extract

1/2 cup cold heavy cream, whipped until soft peaks form 2 tablespoons Grand Marnier (or the same liquor used in the souffl) Instructions

For the souffl: 1. Macerate the candied fruit in the liquor for at least 1 hour and up to several weeks.

2. Preheat the oven to 400 degrees. Butter and sugar a 6-cup souffl dish or charlotte mold.

3. In a small saucepan, heat 2/3 cup milk with the granulated sugar and stir until the sugar is dissolved. In a small bowl, mix the flour with the remaining 1/4 cup milk. Whisk the flour paste into the hot milk and bring to a boil, stirring until the mixture thickens. Lower the heat and simmer for 2 minutes, continuing to stir. Remove from the heat, then whisk in the 4 egg yolks, one at a time, and dot the top with butter pieces to prevent a skin from forming. When cool, stir in the fruit/liquor mixture and then the vanilla. (Covered, this souffl base can be stored for up to 24 hours in the refrigerator. Heat to lukewarm before continuing, then stir to evenly distribute the fruit.)

4. Using an electric mixer fitted with the whisk attachment, beat the 6 egg whites together with the salt and the cream of tartar until stiff but not dry. Lighten the souffl base with 1/4 of the beaten whites and then fold the rest of the whites into the lightened base until just combined. Spoon into the prepared mold and bake in the middle of the oven for about 18 minutes or until the souffl is well risen and golden. The center of the souffl should remain a bit creamy (this is a matter of personal preference so cook longer if you like).

5. Sift confectioners' sugar over the top and serve the souffl immediately, by itself or garnished with fresh berries and Whitehall Club Zabaglione Sauce, crme anglaise, whipped cream, or softened vanilla ice cream.

For the sauce:

1. Place the first 5 ingredients in the top of a double boiler or in a medium-sized stainless steel bowl. Whisk vigorously until pale yellow.

2. Set over barely simmering water and cook the mixture, whisking constantly using a wire whisk, a hand-held electric mixer, or a rotary beater, until it is very thick, 6 to 10 minutes. Bring almost to a boil but do not actually boil or the mixture will curdle.

3. Remove from the heat and transfer to a clean bowl to cool.

4. When completely cool, fold in the whipped cream and the liquor of your choice.