ReceptnaptárBéchamel soufflé
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Ingredients
Method
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- Melt the butter in a saucepan, add the flour, and toast over medium heat for 1-2 minutes until foamy and bubbling, but not yet browned.
- Pour in the milk, and cook, stirring constantly, into a thick, smooth paste (about 5 minutes), then remove from the heat and let cool to lukewarm, stirring occasionally.
- Stir the egg yolks, the sugar and the lemon zest into the lukewarm paste, and beat until fluffy.
- Whip the 6 egg whites into a stiff foam, and fold gently by hand into the béchamel base.
- Pour into a buttered, floured baking dish, and bake in an oven preheated to 180 °C for about 45 minutes, until the top is golden-brown and a skewer inserted comes out without raw batter clinging to it.
- While it bakes, chop the quince paste finely, melt it with a little water and thin it down to a thick, pourable sauce.
- Serve the soufflé turned out of the mold or straight in the dish, poured over with the warm quince sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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