- 7 oz custard cream
- 4 ½ oz egg white
- 1 ¼ oz granulated sugar
- ¼ oz egg white, dry
- vanilla to taste
Half open the vanilla pod.
Remove the pulp from the pod and put it into the confectioner’s cream and heat in the microwave for a few seconds.
Whip the fresh egg whites with the freeze-dried ones and half the sugar.
Mix thoroughly to liquefy the freeze-dried egg whites.
Blend half the egg white into the cream and move energetically, folding the rest slowly.
Put the mixture into a soufflé mould and smooth down with a spatula.
Using a small knife, make some cuts in the soufflé so that it rises evenly.
Bake at 340°F for about 20 minutes.
Pay attention to the oven ventilation, which must be very slow.
The soufflé must be served as soon as it comes out of the oven otherwise after some seconds it collapses and so becomes unpresentable.
To make the presentation easier, the soufflé may be half-cooked and then put back into the oven just before serving.