Description
Delicate dessert made of beaten egg whites and plum puree.
Ingredients
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3 piece
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30 g
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2 piece
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1 Tbsp
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5 piece
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Melt the butter and add to biscuits. Mix well.
Plum rinse with water and remove seeds.
Plum pass the sauce through a fine sieve to form a puree.
In the plum puree to add to the flavor of cane sugar. I have a plum tart, so I added 2-3 tbsp. protein whisk in a solid foam. Gently mix whipped egg whites with the mashed plums.
At the bottom of the clay forms lay out a layer of biscuits, with a thickness of 1 cm.
Then fill the whites, mixed with plum puree. Put in the oven. Bake about 30 minutes at a temperature of 180 degrees. Souffle is delicious both hot and cold. Bon appetit!
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