Snowy White Yogurt Souffle to use up Egg Whites

1. 1

   Strain the yogurt (200 g when strained).

2. 2

   Combine the strained yogurt, half of the sugar, the heavy cream, and lemon juice.

3. 3

   Sift in the ingredients one at a time, mixing well with each addition.

4. 4

   In a separate bowl, combine the egg whites and a pinch of the sugar.

5. 5

   Make a meringue.

6. 6

   Add the remaining sugar in three parts, thoroughly mixing it into the meringue with each addition.

7. 7

   Divide the meringue into three portions and fold gently into the mixture from Step 1 one portion at a time.

8. 8

   Pour the mixture into the pan and bake in an oven at 170F Celsius for 50 minutes.

9. 9

   (Put the pan on a larger sheet filled with hot water for a water bath.

10. 10

    So the water doesn't come get into the pan, cover with aluminum.)

11. 11

    If a skewer or toothpick inserted in the center comes out clean, it is ready.

12. 12

    After removing from the oven, drop onto a table from about 20cm.

13. 13

    Once cooled, you can sprinkle with powdered sugar if you like.

14. 14

    Done.

* Per serving · 4 servings · Values may vary.

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