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Sago souffle
1 serving
800g milk, sago, butter, vanillin, a pinch of salt cook and, having cooled a little, add 80g sugar to them, as well as 6 egg yolks (one each). Mix all products until homogeneous. Then add 6 egg whites whipped with 40g of sugar to it. Put the mass into a tin greased with butter and bake slowly. Supply vanilla gravy to the soufflé. Method for preparing vanilla gravy: rub 300 g of milk, 40 g of sugar and a small amount of vanillin to boil 100 g of cold milk, 40 g of sugar, 30 g of flour, rub 3 egg yolks well and pour into boiling milk, continuously beating with a whorl. Remove the boiled mass from the heat and add a strong foam of 3 egg whites to it.
800g milk, sago, butter, vanillin, a pinch of salt cook and, having cooled a little, add 80g sugar to them, as well as 6 egg yolks (one each). Mix all products until homogeneous. Then add 6 egg whites whipped with 40g of sugar to it. Put the mass into a tin greased with butter and bake slowly. Supply vanilla gravy to the soufflé. Method for preparing vanilla gravy: rub 300 g of milk, 40 g of sugar and a small amount of vanillin to boil 100 g of cold milk, 40 g of sugar, 30 g of flour, rub 3 egg yolks well and pour into boiling milk, continuously beating with a whorl. Remove the boiled mass from the heat and add a strong foam of 3 egg whites to it.
sago - 300 g, butter - 50 g, milk - 1200 g, sugar - 200 g, eggs - 9 pcs., flour - 30 g, vanilla to taste, salt to taste
