Gooseberry soufflé

2 servings

60 minutes

The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.

Energy value per serving

• Calories: 495.8
• Proteins: 9.8g
• Fats: 7.1g
• Carbohydrates: 93.7g

Ingredients

• Gooseberry: 500 g
• Sugar: 120 g
• Lemon zest: 1 tsp
• Wheat flour: 1 tsp
• Dry white wine: 125 ml
• Chicken egg: 2 pc

Cooking steps

1. Boil the gooseberries until soft, adding a little water, the zest of half a lemon, and sugar. Strain through a sieve.

   Required ingredients:

   • Gooseberry: 500 g
   • Sugar: 120 g
   • Lemon zest: 1 teaspoon

2. Whisk the yolks with flour, gradually add the cooled berry puree. Cook for 3-5 minutes, stirring constantly.

   Required ingredients:

   • Wheat flour: 1 teaspoon

3. Add wine and remove from heat. Whip the egg whites to a fluffy foam and combine with the berry mixture.

   Required ingredients:

   • Dry white wine: 125 ml
   • Chicken egg: 2 pieces

4. Transfer the obtained mass to greased molds and bake in an oven preheated to 180 degrees for 30 minutes.