Pfitzauf (Swabian souffle)

Name: Pfitzauf (Swabian souffle)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 glass (720 ml) Cherries; 1 package Vanillin sugar; 20 g Cornstarch; 80 g Butter; 250 g Flour; 500 ml Milk; 4 Eggs (size M); 7-10 Tbsp grated zest of 1 organic lemon; 1 pinch Salt; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 glass (720 ml) Cherries
1 package Vanillin sugar
20 g Cornstarch
80 g Butter
250 g Flour
500 ml Milk
4 Eggs (size M)
7-10 Tbsp grated zest of 1 organic lemon
1 pinch Salt
2 TABLESPOONS Icing sugar
7-10 Tbsp Grease

Directions

1
Place the cherries in a sieve and drain. Collect the juice. Boil up the cherry juice with vanilla sugar. Mix the starch with a little water until smooth. Remove the pot from the heat and stir in the mixed starch, bring to the boil and simmer for about 1 minute, stirring continuously. Remove from the heat, mix in the cherries and allow to cool
2
Melt the butter and let it cool down. Sieve the flour into a bowl. Stir in 250 ml milk with the whisk of the hand mixer. Add eggs and mix. Add lemon zest and salt. Stir in remaining milk and butter one after the other. Leave to swell for about 15 minutes. Grease 8 souffle cups or ovenproof cups (approx. 200 ml each) well
3
Spread the dough into the moulds so that they are filled to about 3/4 full. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes. Keep the oven door closed to prevent the soufflés from collapsing. Use a sharp knife to remove the soufflés from the moulds. Dust with icing sugar and serve with cherries
4
Waiting time approx. 15 minutes