Lemon Soufflé with Rum
Eggs and milk provide protein, while almond flour adds fiber and body to the base. Lemon zest and juice give the soufflé a bright citrus flavour, and rum adds a warm aroma. Serve it warm with the separately prepared lemon-and-rum syrup.
Grate the zest from the lemons (120 g), squeeze out the juice, and cut a few thin slices for the syrup.
Melt the butter (100 g), add the almond flour (200 g), and heat for 4 minutes without letting it change colour. Separately heat the milk (500 g) to 100 °C, pour it into the flour base, and mix until smooth.
Cool the base for 15 minutes. Mix in 120 g of the erythritol (330 g), the egg (400 g), separating it into yolks and whites, vanilla (1 g), lemon zest and juice. Add the table salt (2 g).
Beat the egg whites with some of the erythritol until firm and gently fold them into the base.
Grease the dishes with some of the butter, dust with a little erythritol, divide the mixture between them, and bake at 180 °C for 60 minutes.
For the syrup, heat the water (200 g) with the remaining erythritol for 10 minutes, add the lemon slices and rum (30 g), mix, and serve the syrup with the soufflé.
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