CookEat Recipe
Luisetta’s Almond Soufflé
A delicate almond and vanilla soufflé made from a sweet milk-and-flour cream.
Method
Steps
Step 1
Gather the ingredients: 500 ml pasteurised whole milk, heated; 80 g caster sugar; 70 g plain flour; 50 g butter for the mixture; 30 g blanched sweet almonds; 3 eggs, separated; 5 g vanilla sugar; 10 g extra butter for the ovenproof serving dish.
Step 2
Dry the blanched almonds gently at about 120°C for 10–15 minutes without browning and cool. Grind them very finely with one tablespoon taken from the measured 80 g caster sugar.
Step 3
Melt the 50 g butter in a heavy saucepan. Stir in the flour and cook gently for 1–2 minutes without browning. Gradually whisk in the hot milk and cook, stirring continuously, until smooth and thick and the flour is cooked, about 5–8 minutes. Before removing from the heat, add the ground almonds, remaining caster sugar and vanilla sugar.
Step 4
Cool the mixture promptly until lukewarm. Heat the oven to 180°C and grease a shallow ovenproof serving dish of about 1.5 litres with the extra butter. Mix the three yolks into the cooled almond cream.
Step 5
Whisk the three whites to firm peaks and fold in gently. Transfer immediately to the prepared dish, leaving room to expand, and bake for about 25–35 minutes, adjusting to depth, until risen, lightly golden and at least 74°C in the centre. Serve hot straight from the dish.
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