Introducing a delectable gluten-free and butter-free soufflé!
This effortless and airy dessert is a true delight. Picture a fluffy, creamy base that melts in your mouth, complemented by a delightful crispness from the toasted nuts on top.
It's a perfect harmony of textures and flavors that will surely leave you craving for more!
INGREDIENTS
2 cups (8.5cm x 2)
1 Egg yolk
20g Granulated sugar
120g Yogurt
Vanilla extract
1/4 Orange peel
1/2 Lemon peel
1/2 Lemon juice
10g Rice flour
▾Meringue
1 Egg white
10g Granulated sugar
▾Toping
Some nuts
INSTRUCTIONS
1. Peel the orange and lemon, and finely chop the peels (mince or finely dice).
2. Separate the eggs into egg whites and egg yolks.
3. Add sugar to the egg yolks and mix well.
4. Add yogurt, vanilla extract, the chopped peels from step 1, and lemon juice. Mix well.
5. Add rice flour and mix well.
6. Beat the egg whites until they start to form soft peaks. Then add sugar gradually and continue beating until stiff peaks form, creating meringue.
7. Transfer the batter into a container and place it in a larger container filled with hot water, about halfway up the sides of the batter container.
Bake in the oven at 180°C/370°F for 20 minutes.
8. Finely chop the roasted nuts.
9. Sprinkle the chopped nuts on top of the soufflé, then bake again in the oven
at 180°C/370°F for 10 minutes in a water bath.
10. You can enjoy it hot or refrigerate it before serving. It tastes delicious either way!
VIDEO
NUTRIENTS
[ one serving ]
Energy 249kcal
Total fat 12.7g
Protein 9.0g
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