Prep 45 mins
Cook 8 hrs
These are much easier than they first appear, and they are absolutely delicious! Must be frozen over night.
- 7 tablespoons sugar
- 3 ounces whole blanched hazelnuts
- 1⁄2 teaspoon peanut oil
- 1 lb strawberry, stemmed and hulled
- 1 cup sugar, plus
- 3 tablespoons sugar
- 5 egg whites
- 1⁄4 teaspoon orange zest
- 1 1⁄4 cups heavy cream
- 2 tablespoons Amaretto
- 6 strawberries
- mint sprig, to garnish
- 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!