Description
Delicious, delicate, airy, almost weightless soufflé! Good option for Breakfast!
Ingredients
-
Figure
100 g
-
Milk
300 ml
-
Butter
20 g
-
Chicken egg
2 piece
-
Raisins
25 g
-
Sugar
100 g
-
Vanilla sugar
10 g
-
Lemon
0.25 piece
-
Salt
Cooking
Prepare the ingredients. Measure out the rice. I used the white rice fragrant Jasmine. This is a special variety of aromatic rice grown on the high plateaus of Thailand. When cooked, the grains of Jasmine rice a little stick together, but retain their ideal form and become dazzling white.
Rice wash. Together with butter and vanilla sugar, salt, boil until tender (about 20 minutes). Cool.
Prepare capacity for proteins. Stir in 75g (3/4 of the total) of sugar to the rice and one by one add the yolks of eggs, vimosewa the mass to homogeneity. Add sugar to taste. I put a half of the total number of Yolk mixture of whatever was preparing sweet souffles should always have the consistency of sour cream.
The remaining sugar to combine with the protein of eggs and whisk in the stable foam, add the lemon juice.
Add grated on a fine grater zest, mix gently.
To connect the protein and the yolk mass.
Add the softened raisins and stir gently.
Put the mixture into a greased form and bake the soufflé in a preheated medium (I 190) temperature oven for 15 - 20 minutes until Golden top. Forms not filled to the brim. Approximately 3/4 of the height.
Just removed soufflé fluffy and airy. When cooled a little settles, but does not become dense.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.