Vanilla Souffle

Preheat electric stove to 200 °C. Grease Timbal ramekins (see “Quantity”).

Separate eggs. Whip egg yolks with sugar and scraped vanilla pod in a hot water bath until creamy, then whip on ice cubes until cooled. Whip the egg whites with a little salt until stiff.

At the beginning, fold the creme fraÂche and rum into the souffle mixture, then the snow with the sifted flour. Divide evenly into the ramekins.

Bake immediately in the oven on the middle shelf for 35 minutes (gas: level 3).

Pick out berries, cool and rinse. Remove berries (2) for decoration. Grind the rest with powdered sugar (1) and juice of one lemon, pass through a sieve. Serve sauce with the souffle. Dust souffle with powdered sugar, garnish with berry panicles.

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