Plum Soufflé
Plums provide fiber, while egg whites add protein and make the soufflé airy. Erythritol keeps it free of added sugar, and baking creates a golden top. Serve the individual ramekins warm after baking.
Read
Video on the topic
Reviews
Notes
Inventory: Blender, Mixer
308
Servings: 4 (1 serving ≈ 163 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Rinse the plums (400 g), remove the stones, cut the fruit, and boil it until soft.
Blend the plums into a purée, add the erythritol (100 g) and vanilla (2 g), and mix.
Beat the egg white (150 g) until firm and gently fold them into the plum purée.
Divide the mixture between ramekins and bake at 180 °C for 40 minutes until golden.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Plum Soufflé", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More warm:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesPrecise work with eggs and their substitutes
7min
How to whip egg whites with sugar substitutes (without sugar)
2min
What Types of Sweeteners Are There: Sugars, Polyols, Glycosides, and Sweet Proteins?
13min
How to Brew Coffee at Home: French Press, Cezve, V60, Chemex, AeroPress, Cold Brew, Water, Grind, Temperature, and Extraction
6min
Share: