Omelette Souffle En Surprise
|Round genoese pastry/Sponge cake||1|
|Castor sugar||2 Ounce|
|Vanilla essence||5 Drop (Adjust Quantity As Needed)|
|Vanilla ice cream||1 Pint|
|Glace cherries||1⁄4 Cup (4 tbs)|
|Angelica||1⁄4 Cup (4 tbs)|
Place the cake on a silver or fireproof dish and soak with liqueur.
Whip the egg yolk and sugar until thick and fold in the stiffly-beaten egg whites.
Add vanilla essence and place the souffle mixture in a piping bag with a large rose pipe.
Place the ice cream on top of the cake.
Completely cover with piped souffe mixture.
Dredge with icing sugar and place in a very hot oven for 5 min
Decorate and serve immediately.