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Sago Soufflé

6 servings

Ingredients

• 250 g sago
• 0.5 l milk
• 100 g butter
• 100 g sugar
• lemon zest (a little)
• 50 g almonds, finely crushed, including bitter ones
• 6 pcs eggs

Instructions

1. Blanch the sago and cook it in milk until tender and stiff, until it detaches from the pot.
2. Cream the butter until frothy, then gradually stir in egg yolks, sugar, lemon zest, almonds, and the slightly cooled sago.
3. Finally, fold in the beaten egg whites.
4. Bake the soufflé for 1 hour.

Modernized from a treasured 19th-century German cookbook.