Amaretto Souffle

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The final recipe from Dinner with the Buckles. It is a fabulous dessert. It looks and sounds lengthy…but oh so worth it.

Amaretto Souffle

  • ¼ cup whole milk
  • 2 Tablespoons all-purpose flour
  • 1/3 cup granulated sugar
  • 2 Tablespoons salted butter
  • 4 large eggs, separated
  • Pinch cream of tartar

Preheat the oven to 400 degrees.  Select a 6-cup soufflé dish.  Lightly butter the inside of the dish and dust the surface with granulated sugar.  Invert the dish and tap it gently to shake out any excess sugar.  Place the prepared dish in the refrigerator to chill.

Place the milk in a medium saucepan.  Using a small sifter, sift the flour onto the milk while stirring to blend.  Place over moderate heat, add the sugar, and stir to blend.  Bring to a boil, stirring constantly, so that the mixture will thicken noticeably.

Remove from the heat.  Add half the butter and stir to melt and blend.  Repeat with the second half of the butter.  Add the egg yolks 1 at a time, beating the mixture until smooth.  Set aside.

Have the egg whites at room temperature.  Begin beating at a medium speed and when the egg whites are foamy, add the cream of tartar.  Increase the beating speed to high, and when the whites begin to hold soft peaks, gradually add the superfine sugar.  Continue beating until the whites become stiff and shiny, but not dry.

Assemble the soufflé immediately prior to baking.  Stir the amaretto and ground almonds into the soufflé base.  With a large spoon scoop out about ¼ of the egg whites and thoroughly stir them into the soufflé base to lighten it.  Carefully and gently fold in the remaining whites, possibly leaving a few flecks of white showing.

Remove the prepared dish from the refrigerator, and fill it to the specified level.  Place the filled dish in the hot oven and immediately turn the oven temperature down to 375.  Note: if using a convection oven you can just set it for 350 and convection bake for the entire time. Bake for 30 minutes for slightly soft center 35 minutes for firmer center.

Sauce Anglaise

  • 2 large egg yolks
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 cup half and half

Combine the egg yolks, sugar and vanilla in a small mixing bowl and beat until the mixture makes a ribbon when the beater are lifted—approximately three minutes.

Meanwhile, in a saucepan, heat the milk, almost to the boil.  Quickly remove from the heat and stir briefly to stop the cooking process.

While beating the yolk mixture, add the milk in a thin stream and stir well.  Transfer the mixture back to the saucepan.

Cook over medium heat until the mixture thickens, is custardlike, and coats the side of the spoon.  It will reach 170 to 180 on a candy thermometer.  While cooking, stir constantly and thoroughly with a wooden spatula, scraping well the bottom and inside of the pan.  Do not let the mixture boil, or it will curdle.

Immediately remove from the heat and continue stirring to stop the cooking.  Set the saucepan in a basin of cold water while continuing to stir.  Cool the sauce to approximately room temperature and chill for an hour or longer.  Serve cold.

I will start with sauce first…since you will need to serve it cold.

Ingredient Line Up.

Beat egg yolks, sugar and vanilla

Beat until it looks like this.

Warm the half and half until ALMOST boiling.

While beating yolk mixture , add half and half in a thin stream and stir well.

We kind of made a mess...but we had a great helper 🙂

Transfer back to sauce pan. Cook until mixture thickens. It will be custardlike and coats the side of the spoon. Do not let mixture boil or it will curdle.

Remove from heat and set pan in a bowl of ice water while continuing to stir until the sauce is approximately room temp.

Put into a bowl and refrigerate for at least an hour.

OK…now onto the souffle.

Souffle Ingredient Line Up.

Butter and sugar the souffle dish. Place in frig to chill.

Separate the eggs.

Place milk in a saucepan. Sift flour into the milk.

Cooking at medium heat

Stir in sugar. Bring to a boil, stirring constantly.

Cook until thickened.

Remove from heat add half of the butter and stir to melt. Repeat with the second half of butter.

Add egg yolks, one at a time while whisking. until mixture is smooth. Set aside.

Have egg whites at room temp. Beat egg whites until they are foamy and add cream of tartar.

Increase speed to high and whites begin to hold soft peaks, gradually add superfine sugar.

Continue to beat until whites become stiff and shiny, but not dry.

Back over to the saucepan...add amaretto and

toasted ground almonds.

Add about 1/4 of egg whites and thoroughly stir them into the base. Carefully stir in the rest...leaving flecks of white showing.

Pour into prepared bowl. Notice how you can still see the egg whites. Pop into the oven and bake.

Amaretto Souffle.

Amaretto Souffle + Sauce Anglaise = Delicious!

Enjoying Dinner!

Whew… that was a long one. Thank you to the Buckles for coming over and especially for Jim for cooking.

~Relish Food & Life

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