Potato Flour Souffle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sugar
- g potato flour (potato starch)
- L milk
- count eggs
- vanilla or lemon zest
Instructions
- Slacken the sugar and potato flour with cold milk; cook, stirring, until firm without boiling.
- Scent with vanilla or lemon; when lukewarm stir in the yolks, then fold in the whipped whites.
- Bake on a metal platter between two fires until puffed and lightly browned.
- Dust with confectioners' sugar and serve at once. Serves five.