Vanilla Souffle a la Europeenne / Souffle de Vanille a V Europeenne

Step 1. eight spoons of sugar slowly with rapid beating. Beat it until

Step 2. it becomes a light shade, thick and fluffy. Beat the whites to a

Step 3. meringue, add a third part of the meringue gently to the yolks. Butter a shallow glass casserole and sprinkle it heavy with the

Step 4. almonds and some of the sugar. Put it in the dish in the form of a

Step 5. ring and heap it up high. The rest of the meringue put in a fancy

Step 6. tube and decorate the souffle with it according to taste, such as

Step 7. waving it on the top and with four rosettes one opposite the other;

Step 8. put it in a slow oven and bake. When it is ready, sprinkle it

Step 9. with the rest of the sugar; leave in oven for a few seconds

Step 10. longer and serve immediately with a cold foam sauce.