Grapefruit Soufflé with Ramekin Cream

Name: Grapefruit Soufflé with Ramekin Cream
Yield: 4
Ingredients: "4 egg whites"; "1 pinch of salt"; "6 tablespoons (sopa) grapefruit gelée"; "Butter for greasing"; "Flour for dusting"; ""; "For the cream"; "200 ml light cream"; "50 ml water"; "Fresh parsley for garnish"

1
"4 egg whites"
2
"1 pinch of salt"
3
"6 tablespoons (sopa) grapefruit gelée"
4
"Butter for greasing"
5
"Flour for dusting"
6
""
7
"For the cream"
8
"200 ml light cream"
9
"50 ml water"
10
"Fresh parsley for garnish"

Ingredients

1
"4 egg whites"
2
"1 pinch of salt"
3
"6 tablespoons (sopa) grapefruit gelée"
4
"Butter for greasing"
5
"Flour for dusting"
6
""
7
"For the cream"
8
"200 ml light cream"
9
"50 ml water"
10
"Fresh parsley for garnish"

Directions

1
"In a mixer, beat the egg whites until stiff peaks form"
2
"Add the salt and grapefruit gelée and mix delicately"
3
"Pour into buttered and floured ramekins and bake in a moderate oven (180°C) for seven minutes or until golden brown."
4
""
5
"Prepare the cream"
6
"In a small saucepan, heat the light cream and water over low heat for two minutes"
7
"Serve the soufflé with the cream on top, garnished with fresh parsley"