Milk and Cream Souffle
Ingredients
- Brioche - 200 Grams
- Milk - 3/8 Liter
- Butter - 100 Grams
- Powedered Sugar - 90 Grams
- Ricotta (strained) - 100 Grams
- Vanilla
- Lemon Zest
- Egg Yolks - 5
- Sour Cream - 1/8 Liter
- Egg Whites - 5
- Granulated Sugar - 40 Grams
- Strudel Dough - 6 Leaves
Instructions
Moisten the cubes of bioche (crust removed) with the milk.
Cream butter, powdered sugar, egg yolks, strained ricotta, vanilla and some lemon zest, then gradually add the remaining ingredients, including the moistened brioche cubes. Finish by folding in the egg whites stiffly beaten with the granulated sugar. Butter the souffle forms, line with strudel dough, fill, close the top and bake for about 20 minutes in a 190 degree C oven. Serve with vanilla sauce and fruits of the season.
