Gooseberry soufflé
2 servings
60 minutes
The recipe is taken from the book "Bon Appetit" by Gunther Linde and Heinz Knobloch.
CaloriesProteinsFatsCarbohydrates
495.8
kcal9.8g
grams7.1g
grams93.7g
grams1
Boil the gooseberries until soft, adding a little water, the zest of half a lemon, and sugar. Strain through a sieve.
- 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.
- 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.
- 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.