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SALZBURG SOUFFLE

Preheat the oven on 475F. In a mixing bowl, beat the egg yolks with the grated lemon rind. Whisk the egg whites in a separate bowl, adding a pinch of salt. When setting, whisk in the sugar and the vanilla sugar until very firm. With a spatula, fold 1 tablespoon of whipped egg whites into the egg yolk mixture, then transfer the yolks into the egg whites. Sift all of the flour into the batter, quickly folding it in, using a spatula to lift the mixture. Generously butter a soufflˇ mold, put the batter in 3 separate heaps. Bake the soufflˇ on the lowest rack of the oven. At the end of the cooking process, the soufflˇ should be golden on top and soft on the inside. Sprinkle with confectionerÕs sugar and serve immediately.
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4 egg yolks
1/3 cup flour
8 egg whites
1 pinch salt
1/3 cup sugar
1 pack vanilla sugar
1 lemon
confectionerÕs sugar
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10
mn
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15
mn
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To ease the baking process of the soufflˇ, we recommend using a metal soufflˇ mold (copper, stainless steel or silver).
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Autstria
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Desserts
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Sauternes
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