AUSTRIA
Salzburg
Souffle
Ingredients:
8 Eggs (4 yolks and 8 whites)
Pinch of salt
Rind of 1 lemon
2 Teaspoon of vanilla extract
1/3 Cup of super fine sugar
2 Tablespoons flour
1 Tablespoons of confectioner sugar
1 Buttered slice of bread ( to grease the souffle
dish)
Procedure:
Grate lemon rind. Separate egg whites from yolk;
place 4 yolk in a bowl. Whisk the yolks with the lemon rind and vanilla.
Add a pinch of salt to the egg whites and beat until stiff. Blend in the
superfine sugar and continue to beat. Mix in a spoonful of egg white with
the yolks. Then gently fold in the remaining egg whites and all the flour.
Grease a 6-cup souffle dish and turn the oven on to 375°. Pour in the
mixture in 3 separate mounds, and place in oven for 20 minutes or until lightly
browned and puffed. Remove the souffle and sprinkle with confectioners sugar,
serve immediately.