Crème au miel
Honey cream

Beerenburg soufflé

• 1/2 LEMON, juice and rind
• 1/4 CUP WHITE DESSERT WINE
• 150 GRAM HONEY
• 1/2 TSP CINNAMON
• 6 EGGS, beaten

• 100 GRAM DUMKES (cookies from Friesland)
• 1/2 CUP BEERENBURG (liqueur from Friesland)
• 4 EGGS, split
• 1 TBSP FLOUR
• 1/2 CUP MILK
• 6 TBSP SUGAR

Bring the wine to the boil with the honey, the lemon juice and rind and the cinnamon. Allow it to cool down and mix with the eggs. Pour this mixture into 4 muffin moulds. Heat the oven to 200 degrees Celsius and fill a baking tray with boiling water. Put the muffin moulds in the middle of the water and bake 20 minutes. Allow them to cool down before serving.

Soak half of the cookies in half of the liqueur and put them on the bottom of 4 soufflépots. Mix the flour with a few tablespoons milk and bring the rest of the milk to the boil. Add the flour mixture, simmer three minutes, stir well. Add the egg yolks. Crumble the remaining cookies and add. Beat the egg whites with the sugar until fluffy and add them to the mixture. Put this on top of the cookies. Bake the soufflés 15 minutes at 200 degrees Celsius. Sprinkle with the remaining liqueur.

This recipe was inspired by a Dutch book on regional cooking by Janny de Moor.

Beerenburg is distilled in Friesland. On 27 November 1920, Abe Lenstra was born (died September 2, 1985). He was probably the most famous Dutch footballist ever and as he was born in Heerenveen, also called the "Frysian legend". Click on culinary calendar for more links between cooking and worldwide history.