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Strain curd cheese and cream with 3 egg yolks, corn starch, salt, vanilla and sour cream. Warm Grand Marnier, infuse with tea for 1 minute and add to cream. Butter and sugar ramekins. Whisk 3 egg whites with sugar and fold into cream. Fill into ramekins and poach in bain-marie at 180-220°C for 20 minutes. For the Sabayon whisk remaining egg yolks, 2 tbsp sugar, a pinch of vanilla sugar, vanilla bean and vanilla ice cream over a bain-marie. Carefully put Soufflé on a plate and serve with Sabayon immediately.

For 4 to 6 servings you need:

  • 1 tsp Orange Sevilla
  • 250 g curd cheese (20% fat)
  • 5 eggs
  • 20 g corn starch
  • Vanilla bean
  • Vanilla ice cream
  • 125 g sour cream
  • 4 cl Grand Manier
  • Salt
  • Butter
  • Sugar