Fruity meringue soufflé
DIFFICULTY
very easy
very easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
1
- 1/2 glass (approximately 110 g) red currant jelly
- 1 TABLESPOON Cognac
- 100 g Applesauce with pieces
- 50 g Orange marmalade
- 4 Protein (size M)
- 150 g Sugar
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Fat and sugar
Directions
- 1
Stir the redcurrant jelly and cognac in a saucepan over low heat. Remove from the heat, stir in apple sauce and jam. Let cool off
- 2
Beat the egg whites until stiff, slowly add sugar and continue beating. Carefully fold the firm beaten egg whites into the fruit mixture. Spread the mixture over the greased and sugar-scented moulds. Use the back of a teaspoon to draw the tips on the surface of the mixture
- 3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes without opening the door of the oven. Soufflés should be golden and well risen. Serve directly from the oven dusted with icing sugar
- 4
Waiting time approx. 15 minutes
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