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Ingredientes
- 110 gm Caster sugar
- 25 gm Butter
- 2 Tbsp. Flour
- 4 fl ounce Lowfat milk
- 2 Tbsp. Drambuie
- 3 x Egg yolks
- 3 x Egg whites whipped with 2 tbsp caster sugar till the mix forms soft peaks
- 4 x Nectarines, peeled and divided into segments
- 2 Tbsp. Caster sugar
- 4 fl ounce Water
- 1 x Vanilla pod
Direcciones
- 1 Preheat the oven to 220c/425f. Place the 110g sugar into a frying pan and allow to create into a caramel. Set aside to cold a little.
- 2 Heat the butter and stir in the flour. Pour in the lowfat milk, stirring continuously till you have a thick sauce.
- 3 Add in 1 tbsp Drambuie and the egg yolks, stir well and set aside. Butter and sugar 4 x 120ml individual ramekins, chop a few segments of nectarine and place at the bottom.
- 4 Fold the egg whites into the white sauce, pour into the ramekins, and bake in the oven for 10-12 min.
- 5 Place the remaining fruit in a saucepan with 2 tbsp caster sugar, 4fl ounce water and the vanilla pod. Allow to simmer for 8-10 min.
- 6 Oil the underside of a large bowl. When the caramel is the consistency of runny honey, drizzle it in across the bowl criss-cross fashion using a metal spoon, to make a basket.
- 7 Serve the souffles warm with the poached fruit and caramel basket.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 798g | |
| Calories 515 | |
| Calories from Fat 204 | 40% |
| Total Fat 23.27g | 29% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 203mg | 8% |
| Potassium 1245mg | 36% |
| Total Carbs 72.56g | 19% |
| Dietary Fiber 9.2g | 31% |
| Sugars 47.18g | 31% |
| Protein 11.42g | 18% |
