Italian Desserts Recipes - Walnut Soufflé (Soufflé di Noci) Recipe

Ingredients                                 

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 45 ml/3 tbsp icing (confectioners'), sugar

• 45 ml/3 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup double (heavy) cream

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 4 eggs, separated

• 175 g/6 oz/1 1/2 cups walnuts, ground

• 10 ml/2 tsp vanilla essence (extract)

• 30 ml/2 tbsp Grappa or brandy

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Method:

1. Grease a 1.2 liter/2 pt/5 cup soufflé dish with 15 g/1 tbsp of the butter. Sprinkle 15 ml/1 tbsp of the icing sugar into the dish and shake out any excess.

2. Melt the remaining butter in a saucepan and remove from the heat. Stir in the flour and blend to a smooth paste.

3. Add the cream and sugar and beat well. Set aside to cool for 15 minutes. Beat in the egg yolks, one at a time.

4. Stir in the ground walnuts, vanilla essence and Grappa, beating constantly until the mixture is smooth.

5. Whisk the egg whites until stiff and fold into the walnut mixture. Spoon into the prepared soufflé dish.

6. Place in a preheated oven at 180°C/350°F/gas mark 4 for 35 minutes until risen and lightly browned.

7. Remove from the oven and sprinkle with the remaining sifted icing sugar. Serve immediately.