Total Time
8hrs 45mins
Prep 45 mins
Cook 8 hrs

These are much easier than they first appear, and they are absolutely delicious! Must be frozen over night.

Ingredients Nutrition

Directions

  1. To make the hazelnut praline, lightly grease a cookie sheet.
  2. Melt sugar in a small saucepan over low heat, gradually increasing the temperature.
  3. Continue to cook until the sugar turns golden brown, swirling the mixture, but never stir!
  4. Once golden brown, immediately fold in hazelnuts, and quickly spread the mixture onto the cookie sheet. The caramel will start to set rapidly.
  5. To make your souffles, cut six 13 x 4 inch strips of parchment paper.
  6. Form these into collars around the tops of six 6 ounce ramekins, and tape or tie into place.
  7. 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.
  8. Puree the remaining portion of your 1 pound of strawberries, and reserve.
  9. Whip your egg whites until soft peaks form and gradually sift in the remaining sugar and whip until a still light meringue forms.
  10. Fold in your orange zest, 3 ounces of your hazelnut prailine coarsely crushed, macerated strawberries (drained) and strawberry puree.
  11. Now whip your heavy cream until stiff, and fold into the strawberry meringue along with amaretto.
  12. Ladle the mixture into your prepared ramekins, filling them to 1/2 inch from the top of the collars.
  13. Place filled ramekins on a tray big enough to hold the 6 ramekins, and freeze overnight (up to 1 week).
  14. 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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