Toasted Almond Soufflé
This recipe is a delicious end to any meal. Pour the strawberry-orange sauce into your prettiest medium size pitcher and garnish with a couple of perfect berries. The sauce can be made earlier, but the soufflé must be served immediately.
- Serves:
- 4
- Prep Time:
- 25 min
- Cook Time:
- 40 min
Ingredients
Soufflé
- 2 tbsp ( 30 mL ) butter
- 3 tbsp ( 45 mL ) all-purpose flour
- Pinch salt
- ½ cup ( 125 mL ) table cream (18%)
- 1 tsp ( 5 mL ) grated orange rind
- ¼ cup ( 60 mL ) orange juice
- 3 eggs, separated
- ¼ cup ( 60 mL ) finely chopped toasted almonds
- 3 tbsp ( 45 mL ) granulated sugar
Strawberry-Orange Sauce
- 3 tbsp ( 45 mL ) granulated sugar
- 1 1/2 tsp ( 7.5 mL ) cornstarch
- Pinch salt
- ½ cup ( 125 mL ) orange juice
- 1 1/2 cups ( 375 mL ) sliced strawberries
Instructions
Soufflé
-
Preheat oven to 325°F (160°C).
-
Melt butter in small saucepan over medium-low heat. Stir in flour and salt; cook for 1 minute. Add cream; bring to boil. Remove from heat. Stir in orange rind and juice. Beat egg yolks with electric mixer on high speed for 5 minutes. Gradually add orange mixture; mixture; mix well. Stir in almonds. Set aside.
-
Beat egg whites in large bowl with electric mixer until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold orange-almond mixture into egg whites. Pour into ungreased 6 cup (1.5 L) soufflé dish. Bake in preheated 325 °F (160 °C) oven for 40 minutes. Meanwhile, make the Strawberry-Orange Sauce.
Strawberry-Orange Sauce
-
Combine sugar, cornstarch and salt in small saucepan. Stir in orange juice. Cook over medium heat until mixture thickens and boils. Remove from heat; stir in strawberries. Cover saucepan. Let sauce stand at room temperature until serving time. Serve with Toasted Almond Soufflé. Makes 1-¼ cups (300 mL).
Notes
To toast almonds, spread nuts on an ungreased baking sheet. Bake in a preheated 350°F (180°C) oven until golden brown, about 10 minutes, stirring occasionally.