Who’s Ready For This “Gorgeous Walnut Soufflé”???
2 tbsp butter, softened, plus extra for greasing
2 ½ tbsp. flour
¾ cup walnut
1 ounce semisweet dark chocolate
½ cup super fine sugar
1 cup milk
- Mix the butter with the flour in a small bowl until it forms a smooth paste. Cut the vanilla bean in half lengthwise and scrap out the seeds with the back of a knife. Coarsely chop the walnuts and the chocolate. Separate the eggs. Beat the egg whites until holding soft peaks, the cover and chill in the refrigerator. Grease four ramekins (individual ceramic dishes) and line the rims with superfine sugar.
- Put the milk, walnuts, chocolate, vanilla seeds, and vanilla bean into a sauce pan and bring to boil. Remove the vanilla bean and stir in the butter – flour paste.
- Simmer for 3 minutes, stirring continuously until the mixture thickens. Cover with plastic wrap and let cool. Meanwhile, preheat the oven to 400F. Pour water into a baking pan to a depth of two fingers to make a water bath. When the mixture has cooled to room temperature, stir in the egg yolks. Gently fold in the beaten egg whites with a rubber spatula. Fill the ramekins two-thirds full with the mixture, put them in the water bath and bake in the water bath for 20 minutes, or until the soufflés have risen ¾ inch above the ramekin rims. Sprinkle with the confectioners’ sugar and serve immediately.
TIP: You can use this basic recipe to whip up different kinds of soufflés in no time. Just substitute other ingredients for the walnuts. For best result, use hazelnuts, chestnut puree, roasted almonds, or dried coconut. However, if you are using coconut, white chocolate should be substituted for the dark chocolate.