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1/4 cup Gooseberry puree, thick and sweetened |
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6 tbsp Butter |
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1/2 cup Flour |
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1 cup Milk |
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3 large Eggs, separated |
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In a heavy pan, melt the butter over low heat. As the butte melts, stir in the flour. Stir until smooth and blended, then gradually add the milk, stirring all the time so that the mixture remains smooth. Bring to the boiling point, still stirring, and cook for three minutes. Add the gooseberry puree and stir until thoroughly mixed. |
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Beat the egg yolks until they are light and combine them with the gooseberry mixture. 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. |
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Lightly oil a 5-cup soufflé dish. Turn the mixture into the soufflé dish and bake on the middle shelf of a preheated 375-degreeF oven for about 45 minutes. By this time the soufflé should be crisp on the outside and still creamy on the inside. (For a more creamy result, bake the soufflé in a water bath: Stand the soufflé dish in a pan and pour enough hot water into the pan to cover the sides of the dish by about 2 inches.) |
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Remember that the soufflé will not remain at its best for more than a few minutes after leaving the oven. |
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| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
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