This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
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Serving Size: 1 serving (172g) | ||
Recipe Makes: 4 servings | ||
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Calories: 110 | ||
Calories from Fat: 38 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 181.5mg | 6 % | |
Potassium 249.2mg | 7 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.5g | ||
Protein 5.2g | 7 % | |
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: 110
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