Pectin-based soufflé
Description
This airy soufflé is carb-free, so it won't add extra inches to your waistline—provided you enjoy it without sweet baked goods like sponge cakes, cookies, waffles, etc. This pectin-based soufflé can also be prepared for a cake, simply multiplying the ingredient quantities based on the number of guests.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Pour sugar into a cauldron or saucepan with a non-stick bottom. Add hot water and lemon juice. It is essential to add lemon juice; otherwise, low-quality sugar may recrystallize during heating. The acid prevents this reverse process.
- 3
Step 3
Meanwhile, separate the egg white from the yolk by cracking a chicken egg. Beat the egg white at the highest speed using a mixer or food processor for 3 minutes until fluffy foam forms.
- 4
Step 4
By this time, the sugar will have dissolved and formed a sugar syrup. Reduce the heat to moderate and add the pectin to the container. Stir gently. If the mixture becomes too thick, add 1-2 tablespoons of boiling water. It is not necessary to wait for the syrup to turn golden; you can turn off the heat after cooking the pectin for about 1-2 minutes.
- 5
Step 5
Then turn on the mixer or food processor again and, at high speed, gradually pour in the prepared boiling syrup one tablespoon at a time. Don't worry, the egg white won't curdle. After 2-3 minutes, you'll have a wonderful meringue cream.
- 6
Step 6
Place it in a ramekin or on top of a sponge cake, biscuit, or choux pastry base, and refrigerate for at least 3-4 hours.
- 7
Step 7
Remove the ready soufflé from the refrigerator and serve.