Toasted Almond Soufflé
Serves
4
Prep Time
25 min
Cook Time
40 min
Print RecipeIngredients
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 ½ tsp (7.5 mL) cornstarch
- Pinch salt
- ½ cup (125 mL) orange juice
- 1 ½ cups (375 mL) sliced strawberries
Instructions
Soufflé
- Step 1
Preheat oven to 325°F (160°C).
- Step 2
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.
- Step 3
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
- Step 1
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 1-1/4 cups (300 mL).
Tips
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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 307 |
| Fat | 19 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 28 g |
| Fibre | 2 g |
| Sugars | 17 g |
| Protein | 8 g |
| Sodium | 150 mg |
