Benedictine soufflé from Fécamp

Medium

20 min

20 min

INCLUSIVE INGREDIENTS (FOR 4 PEOPLE)

• 1 large knob of butter
• 2 tablespoons of flour
• 2 cl of Benedictine of Fécamp
• 90 g of caster sugar
• 3 dl and a half of milk
• 100 g of candied fruit
• 4 eggs
• 5 egg whites
• Icing sugar
• 1 vanilla bean

PREPARATION

1. Begin by macerating the candied fruit in small pieces with Benedictine.
2. Grease a soufflé dish,
   or failing that, a vegetable dish.
3. Pass in and around a handful of caster sugar.
   Then put it all to boil with the vanilla.
4. Separate the 4 yolks from the whites and in a bowl,
   Whip the sugar, the yolks,
   add and mix the flour, then the candied fruit with the liqueur.
5. Firmly mount the 5 whites and gently mix 1/3 with the preparation,
   then the 1/3 and finally the rest by cutting and lifting the dough with a spatula.
6. Lining the mold first.
7. Dust with powdered sugar.
8. Then put in the oven thermostat 6 (180°) for 20 minutes.
9. Avoid jostling the mold during cooking and open the door too often.
10. Your soufflé is ready to be eaten.

Good appetite!

*Alcohol abuse is dangerous for health, consume with moderation.