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Italian Recipes -
Walnut Soufflé
(Soufflé di Noci) Recipe
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Italian Desserts Recipes
-
Walnut Soufflé (Soufflé di
Noci)
Recipe
Ingredients
-
50 g/2 oz/1/4 cup unsalted
(sweet) butter
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45 ml/3 tbsp icing
(confectioners'), sugar
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45 ml/3 tbsp plain
(all-purpose) flour
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250 ml/8 fl oz/1 cup double
(heavy) cream
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100 g/4 oz/1/2 cup caster
(superfine) sugar
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4 eggs, separated
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175 g/6 oz/1 1/2 cups
walnuts, ground
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10 ml/2 tsp vanilla essence
(extract)
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30 ml/2 tbsp Grappa or
brandy
Method:
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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.
-
Melt the remaining butter in a saucepan and
remove from the heat. Stir in the flour and
blend to a smooth paste.
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Add the cream and sugar and beat well. Set aside
to cool for 15 minutes. Beat in the egg yolks,
one at a time.
-
Stir in the ground walnuts, vanilla essence and
Grappa, beating constantly until the mixture is
smooth.
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Whisk the egg whites until stiff and fold into
the walnut mixture. Spoon into the prepared
soufflé dish.
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Place in a preheated oven at 180°C/350°F/gas
mark 4 for 35 minutes until risen and lightly
browned.
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Remove from the oven and sprinkle with the
remaining sifted icing sugar. Serve immediately.
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