ingredients

100 g of fresh or frozen blueberries
1 lemon
1 tbsp. to s. of lemon syrup
4 yellow 4 egg whites
40 5 g of butter
45 g 1 tbsp. to s. of flour
25 cl of milk
75 30 g of sugar

Equipment

1 large saucepan 1 wooden spoon
1 zesteur minitrous knife
1 electric whisk
1 soufflé mold

Steps

Step 1

In advance: take the lemon zest into filaments, chop them; press 2 tbsp. to s. of juice. Butter, flour the mold. Preheat the oven to 180 ° C (tea 4).

2nd step

Prepare the cream: melt the butter, add flour, zest, turn 1 min over medium-low heat. Pour some milk, turning briskly; when the flour has drunk everything, start again until you have used up the milk. Add 75 g sugar, melt, remove from heat. Add syrup and lemon juice, mix. Wait 2 min. Incorporate the yolks.

Step 3

Cook: Whisk the whites and a pinch of salt in very firm snow; add 30 g sugar, beat 1 min. Put blueberries and snow on the dough, mix by turning from bottom to top. Go to the bottom. Fill the mold 2/3 full. Put in approx. 40 min without opening the oven. Serve.

tips

Frozen blueberries . Thaw them on paper towels. Handle them very little so they do not burst.

So that their cold does not hinder the release of the soufflé , mix them with the dough as indicated in step 3, let everything sit for 5-10 min at room temperature without touching, bake and cook normally.

At the market .

Extra-fine sugar (Béghin-Say) will melt better and faster in cream and snow.

Flour flour (Francine) will avoid lumps in step 2.

Butter 60% (Gourmet Elle & Vire) gives the good taste of butter and a little less calories.

Variant .

Replace lemon and lemon syrup with 1 orange and orange syrup.