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Hot Gooseberry Souffle

A home-style Hot Gooseberry Souffle made with Butter, Flour, and Milk. Keep it handy for the next time you cook it.

Illustrative photo

Ingrédients

• 6 tbsp
• 1/2 cup
• 1 cup

Méthode (aperçu)

1. 1

   In a heavy pan, melt the butter over low heat.

2. 2

   As the butte melts, stir in the flour.

3. 3

   Stir until smooth and blended, then gradually add the milk, stirring all the time so that the mixture remains smooth.

4. 4

   Bring to the boiling point, still stirring, and cook for three minutes.

5. 5

   Add the gooseberry puree and stir until thoroughly mixed.

6. 6

   Beat the egg yolks until they are light and combine them with the gooseberry mixture.

7. 7

   Beat the whites until they are stiff (this means that you can turn the bowl upside down without any ill effect), and use a metal spoon to gently fold the whites into the gooseberry mixture.

8. 8

   Lightly oil a 5-cup soffle dish.

9. 9

   Turn the mixture into the souffle dish and bake on the middle shelf of a preheated 375-degreeF oven for about 45 minutes.

10. 10

    By this time the souffle should be crisp on the outside and still creamy on the inside. (For a more creamy result, bake the soffle in a water bath: Stand the souffle dish in a pan and pour enough hot water into the pan to cover the sides of the dish by about 2 inches.)