SOUFFLÉ MONTE CHRISTO
Ingredients
Instructions
  1. Soften gelatine in water till soft, then squeeze out excess.
  2. Whisk egg whites to stiff peaks
  3. Beat yolks + sugar + vanilla to pale.
  4. Add cream and gelatine and fold in egg whites using a metal spoon.
  5. Place a tumbler in the centre of a glass dish and pour in mixture around it layering with the grated chocolate. Chill
  6. When set pour a little warm water into the tumbler and remove it
  7. Fill the hole with the soaked ratafia biscuits and cover with cream and scattered nuts.