This deliciously rich souffle, flavoured with grenadine and walnuts, makes a superb dinner party dessert. It may be prepared several hours in advance. If you like, decorate with additional chopped walnuts.
½ oz. gelatine
2 fl. oz. warm water
4 eggs, separated
4 oz. sugar
4 fl. oz. grenadine
4 oz. walnuts, finely chopped
8 fl. oz. double cream , stiffly whipped
Prepare a 2-pint souffle dish by tying a double layer of greaseproof or waxed paper around the rim of the dish so that it projects at least 2 inches above the top. Set the dish aside.
In a small bowl or cup, dissolve the gelatine in the water and set aside.
Place the egg yolks in a medium-sized heatproof mixing bowl. Add the sugar and place the bowl over a saucepan of simmering water over low heat. With a wire whisk or rotary beater, beat the egg yolks and sugar together until the mixture is thick and will make a ribbon trail on itself when the whisk is lifted.
Remove the bowl from the heat. Stir in the softened gelatine and the grenadine. Set the bowl aside until the mixture is cool and almost on the point of setting.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites and walnuts into the grenadine mixture. Then quickly fold in the cream.
Spoon the mixture into the prepared souffle dish. Place the dish in the refriger-ator and leave it for 2 to 3 hours or until the souffle has set. Remove the band of paper before serving.