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Ingredients
Souffle
- 2 T softened butter
- 1/2 C cream
- 1 t vanilla extract
- 4 egg yolks
- 1/4 C sugar
- 1 T dry white wine or rum (substitute with white grape juice)
- 3 T flour
- pinch of salt
- 8 egg whites
- 1/2 T lemon juice
- 2–3 T sifted powdered sugar
Cassis Sauce
- 5 T black currant jelly (substitute with blackberry jelly and some sugar)
- 1/2 C dry red wine (substitute with lemon juice)
- 1 T honey
- 1 t vanilla extract
Instructions
- Preheat oven to 400–425°
- Boil butter, cream and vanilla until soft
- Whisk thoroughly while heating
- Set aside
- Beat egg yolks and sugar until foamy
- Add white wine or rum (white grape juice), sifted flour and salt
- Stir until creamy
- Beat egg whites with a few drops of lemon juice until very stiff; fold into batter
- Transfer the cream sauce and then the egg whites to a large, oven-proof dish
- Add the egg whites and use a spatula to form mounds
- Place in oven immediately and bake approximately 15–20 minutes or until golden
- Meanwhile prepare the sauce
- Boil black currant jelly with red wine (lemon juice), honey and vanilla, stirring well
- Spoon soufflé on to dessert plates, dust with powdered sugar and drizzle with Cassis sauce
- Serve immediately