For the soufflé
4 egg yolks separated
2 cups of milk
1/4 cup of sugar
1 1/2 tablespoons of grated lemon zest
1/2 cup of all-purpose flour
2 tablespoons of butter
For the sauce
1/2 cup of raspberry or strawberry jam
1/4 cup of red wine vinegar
1 tablespoon of cornstarch
For the soufflé
4 egg yolks separated
2 cups of milk
1/4 cup of sugar
1 1/2 tablespoons of grated lemon zest
1/2 cup of all-purpose flour
2 tablespoons of butter
For the sauce
1/2 cup of raspberry or strawberry jam
1/4 cup of red wine vinegar
1 tablespoon of cornstarch
Whisk together the egg yolks, milk, sugar, and lemon zest. Reserve
Heat the flour and butter until melted
Remove from heat and gradually add the milk mixture
Whisk well
Return to low heat and cook until thickened and bubbly
Remove from heat and let cool slightly
Beat the egg whites until stiff peaks form
Fold into the cooled soufflé mixture
Distribute evenly among 8 buttered, floured molds (7 cm in diameter)
Place in a preheated oven at 200°C for 30 minutes
Prepare the sauce: whisk together the jam, wine vinegar, and cornstarch dissolved in a little water
Cook over low heat, stirring constantly until thickened slightly
Serve the soufflé with the warm sauce
Serve 8 portions
Total caloric content: 1738 calories.
