Honeysuckle baked souffle

3 servings
1 hour

Prepare the ingredients.

Wash and dry honeysuckle. Grind the berries with a blender.

Put the berry puree and powdered sugar in a saute pan. Mix.

Boil, stirring, over low heat for 6-7 minutes, so that the mass thickens slightly. Remove the saucepan from the heat and cool to room temperature.

Beat the proteins with salt into a strong stable foam.

Gently mix the whipped squirrels into the cooled berry puree.

Decompose the resulting mass into portion casters for baking, lubricated with butter.

Bake for about 20 minutes at 180 ° C. During baking, do not open the oven, otherwise the soufflé will settle.

Remove the ready-made soufflé from the oven, sprinkle with powdered sugar and fresh berries and immediately serve while warm.