Baked honeysuckle souffle

This light dessert is good in warm and cold form. Unfortunately, all good things tend to come to an end, so there is nothing left of the harvest of my favorite honeysuckle. As a final chord, I decided to cook such a light souffle.

Maria

The author of the recipe

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Honeysuckle

250

Powdered sugar

120

Egg whites

Salt (on the tip of the knife)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 2 g

Fats 0 % 0 g

Carbohydrates 94 % 29 g

120 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients.
Step 2:
Wash and dry the honeysuckle. Chop the berries with a blender.
Step 3:
Put the berry puree and powdered sugar in a saucepan. Mix it up.
Step 4:
Boil, stirring, over low heat for 6-7 minutes, so that the mass slightly thickens. Remove the saucepan from the heat and cool to room temperature.
Step 5:
Whisk the whites with salt into a strong, stable foam.
Step 6:
Gently mix the whipped whites into the cooled berry puree.
Step 7:
Spread the resulting mass into greased portion baking molds.
Step 8:
Bake for about 20 minutes at 180 °C. During baking, do not open the oven, otherwise the souffle will settle.
Step 9:
Remove the finished souffle from the oven, sprinkle with powdered sugar and fresh berries and immediately serve it to the table while warm.

This souffle can be made from any berries. It will turn out especially tasty from blueberries or black currants. You can also use a mixture of berries.

If desired, berry puree can be rubbed through a fine sieve before adding powdered sugar to get rid of the seeds.