Raspberry Soufflé
Raspberries provide fiber and a bright berry flavor, while almonds add a delicate nutty aroma. Whipped egg whites make the soufflé airy, and brief baking preserves its tender texture.
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Inventory: Mixer
625
Servings: 4 (1 serving ≈ 101 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Toast the almond product (15 g) in a dry pan for 3 minutes and chop them finely. Separate the whites from the yolks of the egg (150 g). Press the raspberry product (175 g) through a sieve.
Beat the yolks with the erythritol (40 g), lemon juice (15 g), and raspberry purée. Mix in the chopped almond.
Whip the egg whites until firm and gently fold them into the raspberry mixture.
Grease a dish with the butter (10 g), add the mixture, and bake at 150 °C for 20 minutes.
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