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SALZBURG SOUFFLE

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Salzburg SouffléVery easy to prepare and does not fall quickly like the French soufflé. 

Prepare it in a shallow serving dish preferably porcelain

 

Ingredients:  2 servings

4 egg whites

2 egg yolks

5 tablespoons sugar

3 tablespoons flour

1½ teaspoons lemon zest

¼ teaspoon cream of tartar

1 teaspoon vanilla

Dash of salt

For soufflé dish

1 tablespoons butter, room temperature

2 tablespoons sugar

For decoration

1 tablespoons icing sugar

 

1. Preheat oven to 230 Cº (450 Cº)

2. Beat the egg whites till foamy.  Add the sugar gradually and beat till stiff.

3. Beat egg yolks with the lemon rind and vanilla.

4.Remove about ½ cup of the stiffly beaten whites and mix with the yolks.  Add the yolk-white mixture to the white and fold gently so as not to deflate the white while sifting the flour over the mixture.

5. Butter a 22 x 12 cm. oval oven proof dish and sprinkle with sugar.

6.Place the mixture in the dish in three close mounds. 

7. Bake in the lowest part of the oven 10 to 12 minutes or till top is colored but inside is still tender.

8. Sift icing sugar on top and serve hot or warm. 

   
© 2005 Cooking Courses Marlene Matar