How to make sweet vanilla soufflé, recipe to be prepared with ladyfinger biscuits, chartreuse liqueur and lightly toasted hazelnut cream.
Ingredients for 4 people
- 1/4 liter of milk
- 2 egg yolks and 3 egg whites
- 30 g of butter
- 100 g of sugar
- 30 g of flour
- 50 g of peeled and lightly toasted hazelnuts
- 6 ladyfinger biscuits
- 1/2 glass of chartreuse liqueur
Preparation of sweet vanilla soufflé
Chop the hazelnuts and crush them in the mortar.
Pour the milk into a pan with the hazelnuts and boil for five minutes.
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In another container, beat the egg yolks with about half a dose of sugar, in order to make them clear and creamy, then add the flour and, still turning, pour the milk with the hazelnuts little by little.
Put the pan on the heat and cook over low heat, without boiling, stirring constantly until a smooth and fairly firm cream has formed.
After remove the cream from the heat and add 15 grams of butter, then leave to cool, stirring occasionally the mixture.
Butter the mold, sprinkle it with the remaining sugar and turn it upside down to eliminate the excess.
Whisk the egg whites until stiff and mix them with the cream, mixing from bottom to top.
Lightly sprinkle the biscuits with the liqueur and form a first layer on the bottom of the mold, then pour over a good part of the freshly prepared cream, continue alternating the ingredients and finish with a layer of cream.
Pass the mold in a preheated oven at 170 ° C for twenty minutes, then raise the heat to 200 ° C and leave to cook for another ten minutes.
When the soufflé is swollen and golden evenly on the surface, remove it from the oven and serve immediately in the same cooking container.
