Ricetta Soufflé all Vanigli

Range: sweet
Cuisine Type: Foreign
Ingredients

4 servings

• 225 grams of custard
• 125 g egg whites
• 37.5 g of sugar
• 7.5 g of dried egg whites
• vanilla q.b.
Directions

Open the vanilla bean in half Deriving from the pulp of vanilla bean custard and put it inside the microwave and heat for a few seconds
Beat the egg whites with fresh freeze-dried ones and add half the sugar Mix everything well to dissolve the freeze-dried egg albumen Stir half the cream and the remaining firmly and move slowly turn
Put the mixture into a soufflé mold and smooth with a spatula With the help of a boxcutter affect so that the soufflé will develop smoothly.
Bake at 170 ° C for about 20 minutes.
Paying attention to ventilation of the oven must be very slow The souffle should be served freshly baked otherwise be defeated after a few seconds and then becomes unpresentable. The soufflé can cook for half cooked and then bake again for facilitating the service excellent, served with a scoop of ice cream and strawberry or raspberry coulis.