Pommeau de Normandie soufflé

Recipe by Philippe Hardy (Le Mascaret)

ingredients

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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