Ingredients
- 23/4 tbsp butter
- 1/3 cup plus 1 tablespoon flour (fine)
- 1/2 cup white wine
- 1/2 pinch of salt
- lemon peel (untreated), zested
- 4 egg
- 2 egg white
- 1/2 cup granulated sugar
- butter and granulated sugar for the molds
- powdered sugar for sprinkling
Directions
Melt butter, stir in flour; while stirring gradually, pour the wine into the light roux, add salt and lemon zest, bring to a boil, and stir vigorously, remove from heat, and let cool slightly.
Separate eggs. Stir yolks into the mixture. Beat 6 egg whites with granulated sugar until soft peaks form and carefully add to the mixture.
Fill soufflé mixture 3/4 of the way into four buttered molds sprinkled with granulated sugar (about 1/2 cup [1/8 l] content with flat bottoms).
Fill a large ovenproof pan about 2/5 inch (1 cm) high with water, bring to a boil, and bake the soufflé in a water bath in a preheated oven at 410°F (210°C) lower heat for about 20 minutes.
Remove soufflés from the oven, sprinkle with sugar, and serve.
Tip: These go very well with currant sauce or wine sauce.
Recipe courtesy of Austrian Desserts and Pastries by Dietmar Fercher and Andrea Karrer/Skyhorse Publishing, 2011.
