ReceptnaptárSour cream soufflé
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Ingredients
Method
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- Preheat the oven to 180 °C, and butter a soufflé dish that is heatproof and can go straight to the table.
- Beat the crushed sugar cubes with the egg yolks until light and creamy (about 3-4 minutes).
- Add the lemon zest, the sour cream and the flour, and mix smooth.
- Whip the egg whites into a stiff foam and fold gently into the mixture.
- Pour into the buttered dish, and put it in the oven immediately.
- Bake for 30 minutes, until the top is golden-brown and well risen but still a little springy in the center.
- Serve immediately, dusted with powdered sugar, while hot — the soufflé collapses within a few minutes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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