Ingredient
1/2 cup plus 1 tablespoon sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
5 ounces of white chocolate
3 large egg yolks
6 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 spoon of butter
Preparation!
How to make a white chocolate soufflé
Preheat the oven to 375 degrees. Butter a large soufflé dish and sprinkle with 1/4 cup granulated sugar and set the prepared dish aside. Combine salt, all-purpose flour and the remaining quarter cup plus 1 tablespoon sugar.
Melt the white chocolate pieces in a heat-resistant bowl or in a double boiler over high heat, constantly stirring the chocolate to avoid burning it.
Once the chocolate has melted, remove the bowl from the heat and stir in the egg yolks until the mixture is well mixed.
In another bowl, beat the egg whites with the cream of tartar over medium-high heat until you get shiny peaks. Continue to beat the egg whites at high speed, add the vanilla and gradually add the salt-flour-sugar combination, until the egg whites have firm and shiny peaks.
Gently stir in 1/3 of the egg whites into the chocolate mixture, then gently fold in the remaining beaten egg whites. The chocolate mixture should be uniformly colored and light and sparkling, without streaks of egg white or marbling.