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| 4 Teelöffel | Jelly, currant Or other |
| 4 Esslöffel | Cream, whipping |
| 2 Esslöffel | Butter, unsalted, cut in 4 pieces |
| 9 gross | Eggs, whites only |
| 1/2 Tasse | sugar |
| 1/2 Teelöffel | vanilla |
| 1/2 gross | Lemon juice |
| 4 gross | egg yolks |
| 1/2 Tasse | Flour, all purpose, sifted |
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Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.
In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.
Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.)
Serve immediately.
Chef: Andy Kisler, Vienna 79 Restaurant, New York
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