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.
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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.
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