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Title: Hot Gooseberry Souffle
Categories: Five, Fruits, Desserts, Dairy
Yield: 4 Servings

1/4 c Gooseberry puree; thick and
- sweetened
6 tb Butter
1/2 c Flour
1 c Milk
3 lg Eggs; separated

In a heavy pan, melt the butter over low heat. As the
butter melts, stir in the flour. Stir until smooth and
blended, then gradually add the milk, stirring all the
time so that the mixture remains smooth. Bring to the
boiling point, still stirring, and cook for three minutes.
Add the gooseberry puree and stir until thoroughly mixed.

Beat the egg yolks until they are light and combine them
with the gooseberry mixture. Beat the whites until they
are stiff (this means that you can turn the bowl upside
down without any ill effect), and use a metal spoon to
gently fold the whites into the gooseberry mixture.

Lightly oil a 5-cup souffle dish. Turn the mixture into the
souffle dish and bake on the middle shelf of a preheated
375?F/190?C oven for about 45 minutes. By this time the
souffle should be crisp on the outside and still creamy on
the inside. (For a more creamy result, bake the souffle in
a water bath: Stand the souffle dish in a pan and pour
enough hot water into the pan to cover the sides of the
dish by about 2 inches.)

Remember that the souffle will not remain at its best for
more than a few minutes after leaving the oven.

Source: Time-Life "Good Cook" series, Foods.

From: http://www.recipesource.com

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... First Moose then Squirrel - Boris, while making stew.
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