Sour cream and fruit soufflé

(Recipe #18, page 166)

Use the recipe above, substituting 1 tablespoon of cornstarch for the 4 tablespoons of flour; pour the mixture over good fresh fruit and bake. This makes a fine, tasty soufflé.

Serves 5–6.

Translated by David Green.

Ed. note: Counted as NO FLOUR, since generally cornstarch is gluten-free.

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