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Thursday, December 1, 2011

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 soufflĂ© in half lengthwise and cut in quarters. This recipe makes four small servings, but could be easily doubled if you'd like more.

3 comments:

Anonymous said...

It's only fair that you offer free samples.

Anonymous said...

That's a really good idea for another little sweet thing!

Anonymous said...

Wonderful, a quick little treat that is much healthier than candy!