If the idea of serving a soufflé scares you, don’t worry – this light pheasant soufflé is cold, and is set in the fridge with the help of a little gelatine.
Ingredients
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8-12 oz cold cooked pheasant
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1 sachet gelatine
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Quarter of a tin Campbells condensed consommé
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Tablespoon sherry
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145mls / 5 fl oz good quality mayonnaise
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145ml / 5 fl oz whipped cream
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1 tbsp Harveys sauce
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3 eggs, separated
Method
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Chop the pheasant very finely or whizz it in a food processor
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Next dissolve the gelatine in the consommé.
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In a bowl, mix the chopped meat with the mayonnaise and add the consommé/gelatine mix, Harvey’s Sauce, sherry and egg yolks to this, until it is well combined.
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Finally add the whipped cream and fold in beaten egg whites.
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Spoon the mixture into a soufflé dish and place it in a fridge to set for 4-6 hours or overnight until set.
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Turn it out onto a pretty serving plate and decorate with cucumber and watercress. Serve it cold with a crisp salad as a starter or warm new potatoes and salad as a light main course.
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