Toasted Almond Soufflé

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
Soufflé
2 tbsp (30 mL) butter
3 tbsp (45 mL) flour, all purpose
pinch salt
1/2 cup (125 mL) table cream
3/4 tsp (4 mL) orange rind, grated
1/4 cup (50 mL) orange juice
3 egg yolks
1/4 cup (50 mL) toasted almonds, finely chopped
3 egg whites
3 tbsp (45 mL) sugar
Strawberry-Orange Sauce
3 tbsps (45 mL) sugar
1 /12 tsp (7 mL) cornstarch
pinch salt
1/2 cup (125 mL) orange juice
2 tbsp (30 mL) butter
1 cup (250 mL) fresh strawberries, cut in quarters
Nutritional Facts
Amount Per Serving
307 Calories
Fat
19g
Sugars
17g
Protein
8g
Fibre
2g
Carbohydrate
28g

Directions

Souffle

In small saucepan, melt butter over medium low heat. Stir in flour and salt and cook for 1 minute. Add cream and cook until bubbly for 1 more minute. Remove from heat. Stir in orange rind and juice. Using electric mixer, beat egg yolks on high speed for about 5 minutes. Gradually add the orange mixure and mix well. Stir in almonds. Set aside. In medium bowl, beat egg whites until soft peaks form; continue beating and sprinkle sugar gradually until stiff peaks form. Fold the orange-almond mixture into egg whites. Pour into an ungreased 6 cup (1.5 L) souffle dish. Bake in 325 F (160°C) oven for 40 minutes. Meanwhile, make the Strawberry-Orange Sauce.

Strawberry-Orange Sauce

In small saucepan, combine sugar, conrnstarch and salt. Sitr in orange juice and cook on medium heat until mixture thickens and bubbles. Remove from heat; stir in butter until melted. Stir in cut-up strawberries. Cover surface of sauce with plastic wrap. Let sauce stand at room temperature until serving time. Serve with Toasted Almond Soufflé. (Makes 1 1/4 cups / 300 mL)

Preparation: 25 minutes

Cooking: 8 minutes

Baking: 40 minutes