Hazelnut Soufflé
Ingrediënten
Ingredients for 8–10 Servings
- 3 oz 90 g Nougat
- 2¾ tbsp 40 g Butter
- 6 Egg yolks
- 6 Egg whites
- 3 tbsp 40 g Granulated sugar
- 3 oz 80 g Hazelnuts, ground
- 2 tsp 10 g Cornstarch
- Butter and granulated sugar for the ramekins
Instructies
- Preheat oven to 400 °F (200 °C).
- Put the nougat in a metal mixing bowl and melt over steam.
- Stir in the butter, remove from heat, and mix in the egg yolks.
- Beat the egg whites to stiff peaks with the granulated sugar and fold into the nougat along with the ground hazelnuts and cornstarch.
- Butter the ramekins and sprinkle them with sugar.
- Fill the ramekins about ⅔ of the way full and bake in a water bath for about 25 minutes.
- Remove the soufflés from the ramekin, garnish to taste, and serve right away.
Notes / Tips / Wine Advice:
Garnish Recommendation:
honey whipped cream and orange ragout
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