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Souffle aux Amandes

Souffle aux Amandes (soo-flay oh zah-mahnd) is a rich, hot dessert souffle. The basic sauce may be prepared ahead of time and the egg whites folded in just before baking.

10 fl. oz. milk

1 vanilla pod

1½ oz. butter

1 oz. icing sugar

1 oz. flour

1 oz. blanched toasted almonds, coarsely chopped

5 egg yolks

3 tablespoons sugar

6 egg whites

In a small saucepan, scald the milk with the vanilla pod over moderate heat. Remove the pan from the heat, cover and set aside to infuse for 30 minutes. Remove and discard the vanilla pod.

Meanwhile, preheat the oven to moderate

350°F (Gas MARK 4, 180°C). Using

1 tablespoon of the butter, grease a

2-pint souffle dish. Sprinkle the sides and bottom with the icing sugar, tipping and rotating the dish to coat and knocking out any excess. Set aside.

In a small saucepan, melt the remaining Serve Souffle aux Amandes as a delightful dinner party dessert. butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly.

Return the pan to the heat and cook the mixture, stirring constantly, for 2 minutes or until it is thick and smooth. Mix in the almonds. Remove the pan from the heat and allow the sauce to cool to lukewarm.

In a small mixing bowl, beat the egg yolks with the sugar and mix them into the cooled sauce, a little at a time.

In a large 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 sauce.

Spoon the mixture into the prepared souffle dish. Place the dish in the centre of the oven and bake the souffle for 20 to 30 minutes or until it has risen and is lightly browned on top, and a skewer inserted into the centre comes out clean.

Remove the souffle from the oven and serve immediately.

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