Lebkuchen Soufflé
Ingrediënten
Ingredients for 6 Servings
- 5½ tbsp 80 g Butter
- 3 tbsp 40 g Confectioner’s sugar
- 3 oz 80 g Dark couverture chocolate
- 4 Egg yolks
- 5 oz 140 g Lebkuchen
- 3 tbsp 4 cl Milk, lukewarm
- Zest of 1 lemon
- Zest of 1 orange Dash of vanilla sugar
- Dash of salt
- Pinch of cardamom
- 2 oz 60 g Walnuts, ground
- 4 Egg whites
- 3 tbsp 40 g Granulated sugar
- Butter and granulated sugar for the ramekins
Instructies
- Preheat oven to 400 °F (200 °C).
- Melt the chocolate in a bain-marie.
- Cream the egg yolks and sugar and add the chocolate little by little.
- Grind the lebkuchen, saturate with milk, and stir into the egg yolk mixture together with the lemon zest, orange zest, vanilla sugar, salt, cardamom, and ground nuts.
- Begin beating the eggs, then beat to stiff peaks with granulated sugar.
- Slowly fold into the batter.
- Butter the ramekins and sprinkle them with granulated sugar.
- Fill the ramekins about ¾ of the way full and bake in a water bath for about 25–30 minutes.
- Remove the soufflés from the ramekins and serve right away.
Notes / Tips / Wine Advice:
Garnish Recommendation:
Cardamom berries and sabayon (wine foam)--------------------------------------------------------------------------------------------------
