Pancake Soufflé
Ingrediënten
Ingredients for 2 Servings
- 3 Egg yolks
- Zest of ½ lemon
- Pulp of ½ vanilla bean
- 7 tbsp 110 g Granulated sugar
- 5 Egg whites
- 1 tsp Potato flour
- Butter for brushing
- Confectioner’s sugar for dusting
Instructies
- Preheat oven to 400 °F (200 °C).
- Cream the egg yolk, lemon zest, vanilla pulp, and about 1½ tablespoons of granulated sugar.
- Beat the egg whites with the rest of the granulated sugar to stiff peaks.
- Using the whisk, carefully fold the potato flour into the egg whites.
- Carefully mix the egg whites into the egg yolks with a spatula.
- Butter a metal sheet or appropriate casserole dish and dust with some sugar.
- With a dough scraper, place ¾ of the batter on the sheet in an oval shape like a boat.
- Make a 3in (8 cm) slit in the surface.
- Put the rest of the batter in a piping bag fitted with a star-shaped nozzle and decorate the upper and lower edges with rosettes.
- Bake for 10–12 minutes.
- Dust with confectioner’s sugar before serving.
Notes / Tips / Wine Advice:
Garnish Recommendation:
burgundy cherries--------------------------------------------------------------------------------------------------
