John Myers
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Suffleè with Fresh Lavender Flowers
The perfect suffleè with fresh lavender flowers recipe with a picture and simple step-by-step instructions.
for the egg whites
- Sifted powdered sugar
- Quark double cream
- Lavender flowers finely chopped
- Sugar
for the glasses
- Butter
- Brown sugar
- You start by whipping the egg yolks with the icing sugar until creamy. Now add the quark and lavender and mix in.
- Now beat the egg whites with the sugar until stiff. Gradually pull the egg whites loosely into the curd mixture.
- Pour the fully stirred mixture into buttered and sugared jars.
- Bake in a water bath or in the oven at 220 ° C for about 15 minutes.
- Arrange the finished soufflés on plates with sprigs of lavender.
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