Active Time

　　15 min

　　Total Time

　　30 min

　　For this lighter-than-air Austrian soufflé, we've added tart lingonberry sauce, but any preserves or jam will work.

　　

Ingredients

Makes 4 to 6 (dessert) servings

　　1/4 cup heavy cream

　　1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam

　　5 large egg whites

　　3/4 teaspoon salt

　　1/2 cup granulated sugar

　　1 tablespoon all-purpose flour

　　3 large egg yolks

　　1 teaspoon pure vanilla extract

　　Confectioners sugar for dusting

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Pour cream into a 9-inch pie plate or shallow gratin dish and spoon lingonberry sauce into cream in dollops (it will be sparse).

　　

Step 3

Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl, then fold into whites gently but thoroughly.

　　

Step 4

Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.