Walnut soufflé
Ingredients
- 35 g softened butter
- 40 g flour
- 1 /2 vanilla pod
- 200 ml milk
- 1 pinch salt
- 4 egg whites
- 3 egg yolks
- 80 g walnuts, finely grated
- 3 tbsp. dark rum
- 60 g sugar
- a little butter to smear inside the moulds
- a little sugar to sprinkle on the moulds
- a little icing sugar to dust the soufflés
Preparation:
1. Knead the softened butter with the flour. Slice the vanilla pod. Bring to the boil with the milk and salt, then discard. Remove the milk from the stove, slowly mix in the flour-butter mixture bit by bit. Boil again, stirring all the time, until a smooth, homogeneous mixture results.
2. Then mix in 1 egg white and, gradually, also mix in the egg yolks.
3. Add the walnuts and the rum. Mix together again well.
4. Beat the remaining egg white with the sugar until stiff and then carefully fold it into the mixture using a ladle/whisk.
5. Butter the soufflé moulds, sprinkle with sugar, then fill up to the half-way mark with the mixture. Bake the soufflés at 220 °C in a bain marie placed in a pre-heated oven for approx. 20 minutes. Dust with icing sugar and serve at once.
Nutritions
- Carbs
- 26 g
- 10 %
- Fats
- 27 g
- 39 %
- Protein
- 12 g
- 24 %
- Kcal
- 406
- 20 %
- Sat. fat
- 8 g
- 40 %