Grand_Marnier_Souffles.jpg

Grand Marnier Souffles

Grand Marnier Souffles Recipe
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 oz. Grand Marnier
  • ¼ tsp. cream of tartar
  • 6 large organic egg whites
  • ¾ c. organic erythritol
  • 4 large organic egg yolks
  • 0.125 tsp. Celtic sea salt
  • 1 oz. sliced almonds
  • 1 tsp. organic vanilla extract (gluten free)
Instructions
  1. Preheat oven to 400 degrees F. Place a heavy baking sheet on middle rack.
  2. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons erythritol, shaking and turning to coat.
  3. Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale.
  4. Gradually add ¼ cup erythritol and stevia; beat 2 minutes. Beat in liqueur and vanilla.
  5. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add ¼ cup erythritol, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture.
  6. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.
  7. Sprinkle with almonds.
  8. Place soufflé dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (soufflés will rise 1½ to 2 inches above the dish rim).
  9. Serve immediately.
Notes
Original recipe yields 6 servings. If your recipe has been scaled to a different number of servings, the instructions in the preparation will not be correct. Please view at 6 servings for accurate preparation instructions.
 

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Nutrient Information Per Batch

578.59 kcal Calories, 176.45 mg Calcium, 24.62 g Carbohydrate, 839.12 mg Cholesterol, 32.31 g Total Fat, 3.42 g Fiber, 3.1 mg Iron, 101.56 mg Magnesium 691.15 mg Potassium, 38.34 g Protein,78.5 mcg Selenium, 655.14 mg Sodium, 17.13 g Sugars, 2.5 mg Zinc, 7.57g Saturated fat, 0 trans Fat, 16.64 g Monounsaturated fats, 6.27 g Polyunsaturated fats, 980.84 IU Vitamin A, 0.29 mg Vitamin B6, 1.5 mcg Vitamin B12, 0 mg Vitamin C, 72.76 IU Vitamin D, 9.1 Vitamin E, 0.48 mcg Vitamin K, 121.2 mcg Folate,0.19 mg Vitamin B1(Thiamin),1.23 mg Vitamin B3(Niacin),1.52 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 744.2 mcg Lutein and Zeaxanthin, 0.07 g ALA, 0.01 g EPA, 0.08 gDHA,432.37 mg Phosphorous, 0.71 mg Manganese, 25.84 mcg Alpha carotene, 60.12 mcg Beta carotene, 22.44 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Grains
  • No Molds
  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Peanuts
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Gluten

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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