Austrian souffle
Desserts (cakes and tartes) Austrian speciality egg whites
"Sweet as love and soft as a kiss" they sing, praise even in the operetta "Saison in Salzburg!"
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Ingrédients:
Préparation:
For the fruit sauce, heat the fruit with icing sugar and lemon in a saucepan, blend it and reserve. It can be done the day before if you want and keep it in the fridge.
Melt the butter in a saucepan with the cream, lemon zest and vanilla. Pour this mixture into the baking dish.
Beat the egg whites until firm with a pinch of salt. Put aside.
Mix the egg yolks with the sugar until it thickens.
Stir the egg yolks and flour into the egg whites.
Many of the kitchen gadgets I use in my daily life come from here.
Form 3 peaks with a spatula and bake in the preheated oven (220C) for 14 - 16 minutes.
Sprinkle with icing sugar and serve IMMEDIATELY with the fruit sauce.
Bon Appetit!
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