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Almond Souffle with Orange Sauce Recipe
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To make almond souffle with orange sauce you will need
Ingredients
| 8 | fl oz | Milk | | 3 1/2 | oz | Sugar | | 5 1/4 | oz | Ground almonds | | 5 | | Egg yolks | | 1 | tablespoon | Melted butter | | 3 | tablespoons | Flour | | 5 | | Egg whites | | 1 | pinch | Salt | | 1 | pinch | Cream of tartar | | 2 | tablespoons | Flaked almonds | | | Sauce: | | 2 | tablespoons | Butter | | 2 | tablespoons | Grated orange rind | | 4 | fl oz | Orange juice | | 1 | teaspoon | Cornstarch | | 2 | fl oz | Brandy |
Instructions
Souffle: In a saucepan heat milk. When warm stir in sugar & almonds.
Simmer very gently for 15 minutes. Do not allow to boil. Remove from
heat. Cool slightly & beat in egg yolk, flour & butter. Beat well by
hand or in a blender until the mixture is very smooth. In a separate
bowl beat egg whites with salt & cream of tartar until they form
stiff peaks. Spoon about 1/4 of the egg whites into the custard &
stir well. Fold in the rest of the whites. Butter 6 souffle cups or
glass bowls & spoon the souffle mixture into them. Sprinkle with
flaked almonds & bake for 15 minutes in 400 oven, until tops are
golden.
**Note** Unbaked souffle mixture may be kept at room
temperature for 1 hour before baking. It may be frozen for later use.
In the case of the latter, souffle must be thawed for 1 hour before
baking.
Sauce: In a saucepan combine butter, orange rind, orange juice &
cornstarch, mix well. Simmer, stirring constantly, until sauce begins
to thicken. Remove from heat & stir in brandy. Spoon sauce over hot
souffle &
Serve the almond souffle with orange sauce at once.
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Mon 17 Mar 2008
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