Frozen Strawberry Souffle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 40mins
SERVES: 6
YIELD: 6 Souffles
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Praline: Lightly oil a sheet pan.
  • Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
  • Continue to cook until the sugar turns golden brown (swirl, but do not stir).
  • Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
  • The caramel will start to set very quickly.
  • When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
  • Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
  • Form into collars around six 6-ounce ramekins, and tape or tie in place.
  • Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
  • Set aside to macerate for 20 minutes.
  • Puree the remaining strawberries in a blender or food processor, and reserve.
  • Whip the egg whites until soft peaks form.
  • Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
  • Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
  • Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
  • Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
  • Set on a tray and freeze overnight.
  • (The souffles will keep in the freezer for week).
  • Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
  • Serve immediately.
Advertisement