Hazelnut Souffle

A beautifully rich dessert which will grace any dinner party table, Hazelnut Souffle is easy to make.

1 oz. butter

1 tablespoons icing sugar

3 tablespoons flour

8 fl. oz. double cream

4 oz. sugar

4 egg yolks

6 oz. hazelnuts, shelled, peeled and ground

2 teaspoons vanilla essence

2 tablespoons brandy

5 egg whites

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Generously grease a 2-pint souffle dish with 1 tablespoon of the butter. Sprinkle 1 tablespoon of the icing sugar into the dish and shake out any excess. Set the dish aside.

In a large saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.

Stir in the cream and sugar, beating until it is completely absorbed. Set the mixture aside to cool.

When the mixture is cold, beat in the egg yolks, one by one. Add the ground hazelnuts, vanilla and brandy, beating constantly until the mixture is smooth.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the hazelnut mixture.

Spoon the mixture into the prepared souffle dish and place it in the oven. Bake for 35 to 40 minutes, or until the souffle is puffed up and lightly browned.

Remove the dish from the oven and sprinkle the remaining icing sugar over the top. Serve at once.

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