Mulled wine soufflé

Total time: 50m
Preparation Time: 35m

For 4 portions

Nutritional Information

Contains 258 Kcal, 6g Protein, 24g Carbohydrates, 13g Fat


  • Mulled wine
  • 2 dl red wine
  • 1 organic orange, use grated zest only
  • 1 cinnamon stick
  • 1 star anise
  • 3 cloves
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 50 g forest honey
  • 2 pinches salt
  • Soufflé
  • 40 g butter
  • 40 g white flour
  • 3 egg yolk
  • 3 fresh egg white
  • 40 g sugar
  • 1 pinch salt
  • Utensils
  • 4 ovenproof ramekins, each approx. 200 ml, bases greased

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  • Mulled wine

    Bring the red wine to the boil along with all the other ingredients, reduce over a low heat to half the amount.
  • Soufflé

    Melt the butter. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat.
  • Pour the mulled wine through a sieve into the flour, return to the boil, stir to form a custard which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth.
  • Beat the egg whites with the salt until stiff. Add the sugar and continue beating until the egg whites turn glossy. Beat approx. 1/3 of the egg whites into the mixture using a whisk, then carefully fold in the rest using a rubber spatula. Divide between the prepared ramekins.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, serve immediately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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