Recipe by Philippe Hardy (Le Mascaret)
Serves 2 people :
2 eggs, whites and yolks separated 2 tablespoon caster sugar 1 small packet of vanilla sugar 2 tablespoon Pommeau 200 g raw cream A little butter for greasing the soufflé moulds
Beat the egg whites with the sugar and vanilla until the mixture forms stiff peaks.
Mix the cream with the yolks and the Pommeau. Then carefully incorporate this into the stiffened egg whites using a spatula.
Coat the soufflé moulds with butter and suger.
Pour the soufflé mixture into the moulds and bake for 6 min at 165°C.
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