Try this Violet Souffle recipe, or contribute your own.
Suggest a better descriptionBeat sugar and yolks together until pale and thick. Add violet essence and candied violets. Whip egg whites with salt to stiff peaks. Fold together. Butter the inside of a large souffle dish and coat with as much sugar as will stick to the butter. Pour souffle mixture in. Bake 15 minutes at 400. Sprinkle confectioners sugar over the top and return to oven for 5 more minutes. Serve hot. You may substitute 1/3 c of liquor (rum or bourbon, for example) or up to 1/2 c of liqueur (orange or apricot brandy or Grand Marnier, for example) for the violet essence and candied violets. In most of these cases you might want to add 1/2 t or so of vanilla as well. Posted by Michael Loo to the Fidonet Cooking echo Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (3734g) | ||
Recipe Makes: 1 | ||
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Calories: 5681 | ||
Calories from Fat: 2739 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 304.3g | 406 % | |
Saturated Fat 111.2g | 556 % | |
Monounsaturated Fat 130.7g | ||
Polyunsanturated Fat 46.2g | ||
Cholesterol 13456.4mg | 4140 % | |
Sodium 4548.5mg | 157 % | |
Potassium 5077.4mg | 134 % | |
Total Carbohydrate 312g | 92 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 311.8g | ||
Protein 431.7g | 617 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5681
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