Orange Soufflé
Orange zest and juice provide vitamin C and a bright citrus aroma, while whipped egg whites make the soufflé light. Almond flour and erythritol keep the recipe low in carbohydrates.
Finely grate the zest of one orange from the orange product (750 g), cut caps from the rest, remove the pulp, squeeze out its juice, and strain it.
Melt the butter (40 g), add the almond flour (40 g), and heat for 3 minutes. Divide the erythritol (100 g) into two 50 g portions. Add the zest, orange juice, and the first portion of erythritol; heat for 8 minutes until thick. Remove from the heat and leave the base for 20 minutes.
Whip the egg white (90 g) until firm and gently fold them into the orange base.
Divide the mixture among the orange shells and bake in a preheated oven at 180 °C for 25 minutes. Sprinkle with the remaining erythritol before serving.
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