Strawberry Praline Frozen Souffles

"These are much easier than they first appear, and they are absolutely delicious! Must be frozen over night."
 
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Ready In:
8hrs 45mins
Ingredients:
12
Yields:
6 souffles
Serves:
6
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ingredients

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directions

  • To make the hazelnut praline, lightly grease a cookie sheet.
  • Melt sugar in a small saucepan over low heat, gradually increasing the temperature.
  • Continue to cook until the sugar turns golden brown, swirling the mixture, but never stir!
  • Once golden brown, immediately fold in hazelnuts, and quickly spread the mixture onto the cookie sheet. The caramel will start to set rapidly.
  • To make your souffles, cut six 13 x 4 inch strips of parchment paper.
  • Form these into collars around the tops of six 6 ounce ramekins, and tape or tie into place.
  • Cut 1/4 of your one pound of strawberries into quarter inch chunks and toss with 3 tablespoons of sugar, and allow to macerate for 20 minutes.
  • Puree the remaining portion of your 1 pound of strawberries, and reserve.
  • Whip your egg whites until soft peaks form and gradually sift in the remaining sugar and whip until a still light meringue forms.
  • Fold in your orange zest, 3 ounces of your hazelnut prailine coarsely crushed, macerated strawberries (drained) and strawberry puree.
  • Now whip your heavy cream until stiff, and fold into the strawberry meringue along with amaretto.
  • Ladle the mixture into your prepared ramekins, filling them to 1/2 inch from the top of the collars.
  • Place filled ramekins on a tray big enough to hold the 6 ramekins, and freeze overnight (up to 1 week).
  • Remove the parchment collars and garnish your souffles with a fresh strawberry, and broken piece of the praline, and a sprig of mint and serve!

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RECIPE SUBMITTED BY

Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...
 
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