Dessert for grownups

By Kate Gibbs
Updated September 21 2012 - 4:19pm, first published September 18 2012 - 8:04am
Style Street. 
SHD SUNDAY LIFE Picture by BYRON SPENCER 
SLIFE120916
Style Street. SHD SUNDAY LIFE Picture by BYRON SPENCER SLIFE120916

What could be more refined - and indulgent - than a light-as-air soufflè made with french brandy?

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