Toasted Almond Soufflé

  • Serves: 4
  • Cooking Time: 40 MINS
  • Total Calories: 307 CALS

Nutrients per serving:

  • 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

Ingredients

  • 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