Mulled wine soufflé

Mulled wine soufflé

Total: 50 min. | Active: 35 min.
Nutritional value / portion: 258 kcal
, Fat: 13 g
, Carbohydrate: 24 g
, Protein: 6 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Mulled wine

2 dl red wine
1 organic orange, use grated zest only
1 cinnamon stick
3 cloves
1 star anise
50 g forest honey
1 vanilla pod, cut open lengthwise, seeds scraped out
2 pinches salt


40 g butter
40 g white flour
3 egg yolks
3 fresh egg whites
1 pinch salt
40 g sugar
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4 ovenproof ramekins, each approx. 200 ml, bases greased

How it's done

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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.


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