INGREDIENTS

INSTRUCTIONS

To prepare the souffle: SEPARATE the yolks from the egg whites. Beat
the egg yolks with 15 g sugar substitute powder and cook on a double
broiler till light and fluffy. Soak gelatine in a little cold water
and place on a double boiler. Cook till the mixture becomes clear and
transparent. Heat the milk till lukewarm and slowly add to the
egg-sugar mixture. Beat well. Add gelatine to the custard, beat well
and place over crushed ice to set.  Beat the egg whites till stiff. Add
3 g sugar substitute powder and  beat well. When the custard is about
to set, gently fold the beaten  egg whites into the custard and place
over crushed ice or keep in the  refrigerator till set.  To prepare the
plum sauce: Peel and de-stone the plums. Chop them  coarsely and puree
them. Put the plum puree and five g sugar  substitute powder in a heavy
bottomed pan and cook on low heat till  the sugar is dissolved and the
mixture is thick. When cool,  refrigerate till serving time. Beat the
cream with 2 g sugar  substitute powder till light. Keep aside. Put a
little plum puree in  each parfait glass, followed by a little beaten
cream and a little  plum puree. Pipe the remaining beaten cream over.
Garnish with mint  leaves and plum slices. Serve cold.  Converted by
MC_Buster.  NOTES : Souffle served with plum sauce and beaten cream
Converted by MM_Buster v2.0l.

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 127
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 186mg
Sodium: 71.4mg
Potassium: 177.3mg
Carbohydrates: 14.3g
Fiber: <1g
Sugar: 12.8g
Protein: 6.8g