Hazelnut Souffle With Mixed Fruit Sauce Recipe
Hazelnut Souffle With Mixed Fruit Sauce is a delicious and easy to prepare recipe. I bet, once served at a party, you will get a lot of compliments for this Hazelnut Souffle With Mixed Fruit Sauce.
Ingredients
| Pineapple | 1 1/2 Cup (16 tbs) (Sauce) | |
| 1 1/2 cups muscat dessert wine | ||
| Strawberries | 1/2 pound, hulled (Sauce) | |
| Whipping cream | 1/2 Cup (16 tbs) (Sauce) | |
| 1 1/2 tablespoons hazelnut liqueur | ||
| Souffle | ||
| Butter and sugar | ||
| Milk | 1 1/2 Cup (16 tbs) (Sauce) | |
| Sugar | 1/2 Cup (16 tbs) (Sauce) | |
| 1/4 cup finely minced husked and toasted hazelnuts | ||
| Unsalted butter | 1/4 Cup (16 tbs) (Sauce) | |
| All purpose flour | 1/4 Cup (16 tbs) (Sauce) | |
| 6 eggs, separated, room temperature | ||
| 2 tablespoons hazelnut liqueur | ||
Directions
For sauce: Combine pineapple and wine in large saucepan over low heat.
Cover and cook until very soft but not mushy, 45 to 60 minutes.
Add strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much as possible.
Press fruit mixture through sieve set over bowl.
Transfer puree to saucepan.
Place over high heat and reduce to 1 cup, 2 to 3 minutes.
Add cream and liqueur and stir constantly 1 minute.
Set sauce aside.
For souffle: Preheat oven to 400°F.
Butter 2-quart souffle dish.
Sprinkle with sugar, shaking out excess.
Prepare collar by cutting strip of foil long enough to wrap around dish, allowing 1-inch overlap.
Cut foil about 7 inches wide.
Fold in half lengthwise.
Butter and sugar 1 side of foil, shaking off excess.
Wrap around dish.
Secure with string.
Scald milk with sugar and hazelnuts in large saucepan over medium-high heat, stirring to dissolve sugar, 4 to 5 minutes.
Melt butter in medium saucepan over low heat.
Add flour and whisk 2 to 3 minutes; do not let flour brown.
Blend in milk mixture, stirring until smooth and thick.
Remove from heat.
Whisk in yolks 2 at a time, blending after each addition.
Stir in liqueur.
Beat egg whites in large bowl until stiff but not dry.
Stir about 1/4 of whites into yolk mixture to lighten.
Gently fold in remaining whites.
Pour batter into prepared dish.
Bake until puffed and cooked through, 30 to 35 minutes.
Cover and cook until very soft but not mushy, 45 to 60 minutes.
Add strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much as possible.
Press fruit mixture through sieve set over bowl.
Transfer puree to saucepan.
Place over high heat and reduce to 1 cup, 2 to 3 minutes.
Add cream and liqueur and stir constantly 1 minute.
Set sauce aside.
For souffle: Preheat oven to 400°F.
Butter 2-quart souffle dish.
Sprinkle with sugar, shaking out excess.
Prepare collar by cutting strip of foil long enough to wrap around dish, allowing 1-inch overlap.
Cut foil about 7 inches wide.
Fold in half lengthwise.
Butter and sugar 1 side of foil, shaking off excess.
Wrap around dish.
Secure with string.
Scald milk with sugar and hazelnuts in large saucepan over medium-high heat, stirring to dissolve sugar, 4 to 5 minutes.
Melt butter in medium saucepan over low heat.
Add flour and whisk 2 to 3 minutes; do not let flour brown.
Blend in milk mixture, stirring until smooth and thick.
Remove from heat.
Whisk in yolks 2 at a time, blending after each addition.
Stir in liqueur.
Beat egg whites in large bowl until stiff but not dry.
Stir about 1/4 of whites into yolk mixture to lighten.
Gently fold in remaining whites.
Pour batter into prepared dish.
Bake until puffed and cooked through, 30 to 35 minutes.
Chef
