Sweet soufflé

Sweet soufflé


Preheat the X BO to 130 degrees and 60 % humidity. Scrape the pulp out of the vanilla pod. Cut the berries into small pieces and place in an oven dish. Separate the eggs. Set aside three of the yolks for later. Four of the yolks are not needed. Beat the seven egg whites with a pinch of salt until foamy. Add the sugar, starch and vanilla pulp and beat until stiff. Now fold in the three yolks. Use a dough scraper to cut the mixture into three pyramid-like mounds and place on the berries in the oven dish. Bake for 25 minutes. Garnish the cooked dumplings with icing sugar or vanilla sugar as desired.

Serves two

  • ½ vanilla pod
  • 125 g fresh, mixed berries (raspberries, blueberries, strawberries)
  • 7 eggs
  • 130 g white raw cane sugar
  • 1 tsp starch
  • natural or sea salt, icing sugar or vanilla sugar for dusting

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