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.


MethodMain Ingredient


 Pineapple cubes1 1⁄2 Cup (24 tbs) (1 Inch Cubes, About 1/4 Fresh Pineapple)
 Muscat dessert wine1 1⁄2 Cup (24 tbs)
 Strawberries1⁄2 Pound, hulled (About 2 Cups)
 Whipping cream1⁄2 Cup (8 tbs)
 Hazelnut liqueur1 1⁄2 Tablespoon
 Butter1 Tablespoon
 Sugar1 Tablespoon
 Milk1 1⁄2 Cup (24 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Finely minced husked toasted hazelnuts1⁄4 Cup (4 tbs)
 Unsalted butter1⁄4 Cup (4 tbs) (1/2 Stick)
 All purpose flour1⁄4 Cup (4 tbs)
 Eggs6 , separated (Room Temperature)
 Hazelnut liqueur2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3530 Calories from Fat 1555

% Daily Value*

Total Fat 177 g272%

Saturated Fat 81.5 g407.6%

Trans Fat 0 g

Cholesterol 1621.7 mg

Sodium 631.8 mg26.3%

Total Carbohydrates 334 g111.3%

Dietary Fiber 11 g44.1%

Sugars 274.6 g

Protein 64 g127.5%

Vitamin A 73% Vitamin C 296.1%

Calcium 77% Iron 63.8%

*Based on a 2000 Calorie diet


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.