Nut soufflé
5 servings
30 minutes
Nut soufflé is an exquisite Italian treat that combines the tenderness of airy texture with a rich nutty aroma. The history of this dessert traces back to classic French cuisine, but the Italians added their charm by using walnuts. The taste of this soufflé is deep and nutty with a hint of caramel sweetness. When baked, it is light and rises in the oven but quickly deflates after cooling like any soufflé. It’s an ideal choice for a festive dinner or cozy tea time. It can be dusted with powdered sugar and served warm to enjoy its softness and rich aroma. A magnificent dessert for true gourmets!
1
Roast the nuts in a dry pan and let them cool.
- Walnuts: 150 g
2
Chop the nuts in a blender.
- Walnuts: 150 g
3
Separate the egg whites from the yolks.
- Chicken egg: 10 pieces
4
Beat the yolks with sugar.
- Sugar: 1 glass
5
In a bowl, combine nuts with yolks and flour, and gradually pour in hot milk while stirring.
- Walnuts: 150 g
- Chicken egg: 10 pieces
- Wheat flour: 2 tablespoons
- Milk: 1 glass
6
Place on the stove, boil while stirring constantly until thickened, about 7 minutes.
- Milk: 1 glass
7
Whip the egg whites to a stiff peak.
- Chicken egg: 10 pieces
8
While continuing to whisk, add the hot nut mixture and mix thoroughly.
- Walnuts: 150 g
- Chicken egg: 10 pieces
9
Grease the molds with oil, fill them with the soufflé mixture, and place in a preheated oven at 200 degrees for 10 minutes. The soufflé will rise high but will fall when cooled. Optionally, decorate with powdered sugar.
- Powdered sugar: to taste