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Mulled wine soufflé
35 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 258
  • Fat about 13g
  • Carbohydrates about 24g
  • Protein about 6g
This is needed
This is needed for 4 portion
Mulled wine
  • 1 star anise
  • 2 dl red wine
  • 1 organic orange, use grated zest only
  • 1 cinnamon stick
  • 3 cloves
  • 50 g forest honey
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 pinches salt
  • 40 g white flour
  • 40 g butter
  • 3 egg yolk
  • 3 fresh egg whites
  • 1 pinch salt
  • 40 g sugar
  • 4 ovenproof ramekins, each approx. 200 ml, bases greased
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And that's how it's done
And that's how it's done
Mulled wine
Bring the red wine to the boil along with all the other ingredients, reduce over a low heat to half the amount.
Melt the butter. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat.
Pour the mulled wine through a sieve into the flour, return to the boil, stir to form a custard which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth.
Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Beat approx. 1/3 of the egg whites into the mixture using a whisk, then carefully fold in the rest using a rubber spatula. Divide between the prepared ramekins.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, serve immediately.