Dessert we MUST try
I ran across this totally by chance. I remember in 1969 making Helen Corbitt's recipe for chili in a popcorn popper in the Memphis State dorm. Momma had told me who she was and I still have her cookbook w/ recipes from the N-M spa called "Helen Corbitt Cooks for Looks" anyway--doesn't this sound interesting: Rizzoli’s Lost Desserts doesn’t come out until November, but publicist Pam Sommers was nice enough to send us a recipe from Dallas’ Helen Corbitt , the famous chef at Neiman Marcus’ The Zodiac Room , and whom Stanley Marcus once touted as “the Balenciaga of food.” Hit the jump for the recipe. THE ZODIAC ROOM’S Caramel Soufflé With Custard Sauce Helen Corbitt’s legendary Caramel Soufflé is the type of dessert meant to be served from a trolley cart. It is a big, marvelous caramel meringue and paired here with a vanilla custard sauce (crème anglaise). Corbitt must have been influenced by the Portuguese molotov pudding, another caramel meringue and essentially the