Today, I chose this recipe because I like this dessert very much. Soufflé is a fine pudding loosened with snow from egg whites. The name is derived from the French verb “to breathe”, “to inflate”, “to blow”.
Whipped egg whites are one of the main ingredients, which causes the volume to increase after baking. The dessert is literally “fluffy”, it should be served as soon as it is finished. Its preparation is not difficult at all, only the eggs have to be at room temperature before the snow is whipped.
30 g butter
30 g flour
180 ml of milk
50 g fine crystal sugar
2 teaspoons of vanilla sugar
Melt the butter in a smaller pot, add the flour, mix, gradually pour in the milk and mix in the vanilla sugar. Mix smoothly and allow to cool a little. Beat the whites with the fine crystal sugar until stiff but not dry. Add the yolks into the dough, mix well and then add the egg whites. Grease small baking bowls with butter and sprinkle with crystal sugar. Fill the bowls with the egg mixture, place them on a baking tray filled with water and bake in the preheated oven at 200°C for 20 minutes. Don’t open the oven during cooking. Take the soufflé out of the bowls and serve with fresh or compote fruit or ice cream.
Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri