Muscat de Beaumes de Venise is like a candy !
Golden, menthol notes, this sweet wine goes very well with citrus.
Lemon peel brings the best out of this wine and so does the Bay leaf
This is a light and refreshing match
Golden, menthol notes, this sweet wine goes very well with citrus.
Lemon peel brings the best out of this wine and so does the Bay leaf
This is a light and refreshing match
Lemon and bay leaf soufflé
For 4 People :
• 10gr Butter
• 30gr Sugar
• 1 spoon of Four
• 2 Egg yolks
• 3 Egg whites
• 1 Lemon (zest)
• 1 teaspoon of powdered bay leaf
1 - Melt the Butter in a pan with the Milk and the Sugar. Add the Flour to the warm mixture and beat energetically on the heat until it thickens. Turn off the heat and add the 2 Egg yolks and the zest of 1 grated lemon. Whisk till the mixture is homogeneous and poor into another dish, cover with cling film and leave to cool.
2 - Butter the individual moulds and coat with sugar (it will stick to the butter).
3 - At the last minute, whisk the egg whites until stiff and gently fold them into the mixture that should be at room temperature. Poor into the individual moulds leaving half a centimetre gap at the top.
4 - Place in a 165°C oven for about 12 -13 minutes.
PERRIN Muscat de Beaumes de Venise should be drunk very cold, nearly iced. Put in the fridge the day before and serve it at the last minute.
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