Light and fluffy!

People :

4

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 lemon
  • 3 eggs
  • 200 ml almond drink at room temperature
  • 40 g of whole sugar cane
  • 20 g of ground whole sugar cane (you can do this in a coffee grinder)
  • 20 g cornstarch
  •  Soy margarine
Preparation
  1. Grate the lemon taking care not to grate the white part. Squeeze the juice. Separate the egg yolks from the whites.
  2. Beat the yolks with a wire whisk along with the brown sugar and cornstarch, then add the lemon juice and zest.
  3. Gradually add the almond drink and mix well. Pour he mixture into a saucepan and place over a medium heat until it thickens, stirring all the time. Once you have a thick cream, remove from heat, cover with plastic wrap and let it cool.
  4. Heat the oven to 180 ° C.  Lightly grease 4 individual soufflé molds with margarine.
  5. Beat the egg whites until stiff, then add the ground sugar and continue beating until stiff and creamy.
  6. Mix the yellow cream with the egg whites little by little.
  7. Pour the cream into the molds and place in the oven for about 10 minutes, until they rise. Remove and serve immediately.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy