Jelly Souffle

Gluten-Free Gourmet

Beating Egg Whites

Is your mouth watering yet? I'll tempt you with one more dessert recipe. This is a very simple souffle which has almost a cake texture when finished. Better yet, it uses no flour, only eggs, and so it can be enjoyed as often as you like. We'll start by beating 3 eggs whites til they form stiff peaks.Next, beat well in a large bowl:

3 egg yolks                         1 T. water                  1 T. honey

Pour in the egg whites and fold together til just mixed. Bake in a shallow, well-greased small pan at 400° for 8-10 minutes, til brown on top. Remove from the oven.

Sliced Soufflé

After the pastry cools (and sinks considerably), gently flip it out of the pan, upside down onto a plate. Spread the bottom generously with real, fruit-sweetened jelly—my favorite is strawberry. Fold the soufflé in half lengthwise and cut in quarters. This recipe makes four small servings, but could be easily doubled if you'd like more.