Looking like the snowy Alps, this fluffy souffle towers gently over a sweet grape sauce underneath. I had never made a souffle before, and I’m not sure I entirely like eggs prepared in this way, but it was a fun experiment to do with my daughter! She liked the fluffy sweetness of it better than I did.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($4.50 total)
2 tbsp butter – $0.31
2 tbsp grape jelly – $0.32
9 egg whites + 4 egg yolks – $2.62
1/2 cup + 1/4 cup sugar – $0.66
1 small orange or clementine, zest grated – $0.20
1/2 cup flour – $0.08
Sprinkling of icing sugar – $0.11
Directions for Viennese Grape Souffle
1. Spread the butter and grape jelly in the bottom of a medium glass baking dish. Preheat oven to 400F.
In a large bowl, beat the egg whites, 1/2 cup sugar, and orange zest on high with an electric mixer until you get stiff meringue peaks. In a separate bowl, mix together the egg yolks, 1/4 cup sugar, and flour. Then gently fold the egg yolk mixture into the meringue with a spatula, being careful not to knock too much air out of the egg whites.
2. Gently scoop the egg mixture on top of the jelly and form into peaks that look like mountains. Bake for 10 minutes, until golden on top, then turn oven off and let it dry out for 5-20 minutes longer. Check when it’s done by dipping a spoon into the middle of one of the peaks and seeing if it’s still raw egg inside.
3. Sprinkle with icing sugar, scoop out the souffle with the sauce underneath onto individual plates, and enjoy!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 2 = 4-6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 1 = inedible
- Environmental impact: 2 = moderate impact
- Nutritional value: 1 = eat rarely
- TOTAL: 12/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!