Basic Cold Souffle Vanilla
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Vanilla||1 1⁄2 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
Mix gelatin and sugar in the top of a double boiler, gradually stir in milk, set over simmering water, and heat and stir until sugar dissolves; mix a little hot mixture into lightly beaten egg yolks, return to pan, and cook and stir 2-3 minutes until slightly thickened.
Pour into a large bowl and mix in vanilla; cool to room temperature, stirring occasionally, then chill until mixture mounds when dropped from a spoon.
Whip cream to soft peaks and fold in.
With a separate beater (or the same one well washed), beat egg whites to stiff peaks and fold in.
Spoon into a 1-quart souffle dish and chill until firm.
Top, if you like, with whipped cream fluffs, toasted slivered almonds, and/or fresh berries before serving.