A hot soufflé (Entry 19 base technique) flavoured with crystallised fruits macerated in Danziger Goldwasser — a spiced liqueur — and mounted with a crème pâtissière enriched base of considerable depth. Soufflé Rothschild is the classical luxury hot soufflé — named for Baron Rothschild, who is credited with commissioning it from Carême. Its distinction from a standard fruit soufflé is the crystallised fruit's concentrated flavour and the Goldwasser's anise-spice aromatic contribution. The technique is Entry 19; the distinction is in the quality of the ingredients.
- Base: crème pâtissière (Entry 24) with Danziger Goldwasser liqueur incorporated. - Fold in crystallised fruits (whole or diced) with the Italian meringue. - Standard soufflé preparation (Entry 19) from this point: butter and sugar the dish, fill to 2cm below rim, bake at 190°C. Decisive moment: The baking timing — identical to Entry 19. The luxury ingredients provide the distinction; the technique provides the result.
Jacques Pépin's Complete Techniques