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The gourmet soufflé passion of Jean-François Piège

5 egg yolks, 5 egg whites, 3.5 tablespoons of sugar, 4 tablespoons of passion fruit juice (2 to 3 pieces of passion fruit), lime, butter, icing sugar.

Pour the egg yolks with 2 tablespoons of sugar into the robot bowl. Mix at maximum speed for about 5 minutes. When the yolks are well emulsified with the sugar, pour in the passion fruit juice until a cold sabayon is obtained. Book in a cul de poule.

Pour the egg whites into the thoroughly cleaned robot bowl. Start at a fairly low speed. Grate in the lime zest. Add a tablespoon of sugar. Gradually increase the speed to the maximum so that the egg whites rise tightly. Almost at the end, add half a tablespoon of sugar.

Add half of the egg whites to the (…)

Read more on LePoint.fr

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“data-reactid =” 32 “>Read more on LePoint.fr

The comforting chocolate soufflé of Jean-François Piège
Cuisine: Jean-François Piège’s cherry clafoutis
Jean-François Piège’s crazy tomato salad
Cuisine: orange blossom ice cream by Jean-François Piège
Receive the Le Point.fr newsletter