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Poppy Soufflé

Deel op Facebook Print Recipe

Ingredients

Ingredients for 12 Servings

  • 1 stick plus 2 tbsp 140 g Butter
  • ⅔ cup 140 g Confectioner’s sugar
  • 5 oz 140 g Poppy seeds, freshly ground
  • 1½ Dinner rolls
  • 1½ cup 350 ml Milk
  • Dash of vanilla sugar
  • Zest of 1 lemon
  • Dash of salt
  • 6 Egg yolks
  • 6 Egg whites
  • 1 oz 25 g Breadcrumbs
  • Butter and granulated sugar for the ramekins

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Take the crusts off the bread and saturate them in milk, then sieve.
  • Cream the butter and confectioner’s sugar, add the egg yolks little by little, and then mix in the poppy.
  • Mix the sieved rolls, vanilla sugar, salt, and lemon zest into the butter.
  • Beat the egg whites to stiff peaks and fold them and the breadcrumbs into the batter in turns.
  • Butter the ramekins and sprinkle them with sugar.
  • Fill the ramekins about 2/5 of the way full and bake in a water bath for about 20 minutes.
  • Remove the soufflés from the ramekin, garnish to taste, and serve right away.

Notes & Wine Advice

Garnish Recommendation:

preserved dried pears, preserved apricots , or elderberry purée 
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Course; Dessert
Cuisine; Austria / European