Soufflés
get their height and volume from the beaten egg whites so it is important to
beat the eggs stiff and very gently fold in the chocolate mixture so no air is
lost. Be careful though and don’t overbeat the egg whites. I found a good video on youtube on how to beat egg whites. You may find it useful.
I made my soufflés using Xyltol and I’m not sure if any other sugar substitute would work well here (but maybe I’m wrong?!) Please let me know if you have any experience of making soufflés with sweeteners.
I made my soufflés using Xyltol and I’m not sure if any other sugar substitute would work well here (but maybe I’m wrong?!) Please let me know if you have any experience of making soufflés with sweeteners.
Happy
baking to everyone J
Ingredients
(make 4 soufflés):
·
140g
dark chocolate, chopped (I used Menier 30g carbs in 100g)
·
3
tbsp. Xylitol (powdered)
·
90
ml double cream
·
3
eggs at room temperature
·
1
tbsp. vanilla extract
·
Pinch
of cream of tartar
·
Butter
at room temperature for greasing ramekins
·
Xylitol
(not powdered) for coating ramekins (about 1 tbsp.)
Preparation:
·
Butter
4 ramekins and coat inside with Xylitol. Preheat oven to 180C.
·
Combine
cream, xylitol, chocolate and vanilla extract in a heavy, medium saucepan. Stir
over low heat until chocolate melts and mixture is smooth. Remove from heat and
cool down a bit.
·
Whisk
egg yolks into chocolate mixture.
·
Using
electric mixer beat egg whites with cream of tartar until soft peaks form.
·
Fold
whites into chocolate mixture in 3 additions. Remember to do it gently and
slowly. Do not overdo it.
·
Pour
the mixture into ramekins filling them nearly to the top (leave about half centimetre).
Bake for about 15 minutes.
·
Decorate
with powdered xylitol and serve immediately.
Enjoy
J
Carbohydrates
and Calories:
1 portion
|
|
Carbohydrates
|
14g
|
Calories
|
388
|
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