Currant soufflé
4 servings
90 minutes
Blackcurrant soufflé is an exquisite dessert of European cuisine that combines an airy texture with a vibrant berry flavor. The dish's origins trace back to French baking traditions, where soufflé was valued for its lightness and delicacy. This recipe uses red currants, adding a refreshing tartness and subtle fruity note. Combined with tender dough and a nut topping, the soufflé achieves a complex, balanced taste. It is the perfect dessert for special occasions—from cozy family dinners to elegant dinner parties. Served warm, with a light dusting of powdered sugar or additionally with berry sauce. Each bite is a harmony of textures: soft dough, airy foam, and crunchy nuts. Blackcurrant soufflé not only delights the palate but also brings an air of aristocratic refinement to the table.
1
Dough: mix butter, yolk, powdered sugar, salt, and add 250 g of flour.
- Butter: 15 g
- Egg yolk: 1 piece
- Powdered sugar: 30 g
- Salt: pinch
- Wheat flour: 300 g
2
Place the dough in baking molds, raising the edges by 2 cm. Bake until partially cooked, then remove.
3
Soufflé: chop red currants. Separate egg whites from yolks. Whip the egg whites.
4
Beat the yolks with sugar, add the remaining flour and sour cream, and cook while stirring. Then add the chopped lemon zest and currants, mix everything together and combine with the whipped egg whites.
- Sugar: 200 g
- Wheat flour: 300 g
- Sour cream: 250 g
- Lemon zest: 10 g
- Red currant: 100 g
5
Bake the soufflé in a greased pan. Chop the nuts. Sprinkle the undercooked dough with breadcrumbs mixed with nuts, then add the foam.
- Butter: 15 g
6
Put the soufflé batter back in the oven for 1 hour, watching to ensure the top doesn't burn.