FROZEN PRALINE SOUFFLES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Frozen Praline Souffles image

Categories     Milk/Cream     Nut     Dessert     Freeze/Chill     Valentine's Day     Quick & Easy     Frozen Dessert     Cognac/Armagnac     Winter     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

For praline
1/2 cup sugar
1/3 cup sliced almonds or whole hazelnuts (1 1/2 oz), toasted and, if using hazelnuts, any loose skins rubbed off with a kitchen towel and nuts chopped
For meringue
1/4 cup sugar
2 tablespoons water
2 large egg whites at room temperature for 30 minutes
1/2 cup chilled heavy cream
2 tablespoons Cognac or Armagnac
Special equipment: 2 (4-oz) ramekins; a candy thermometer

Steps:

  • Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together.
  • Make praline:
  • Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens.
  • Cool praline on baking sheet 5 minutes, then break into large pieces. Put pieces in a sealable plastic bag, then seal bag, pressing out excess air. Break praline into smaller pieces by lightly pounding and rolling with a rolling pin. Measure out 1/3 cup (serve remainder on the side).
  • Make meringue and assemble dessert:
  • Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (soft-ball stage), 3 to 5 minutes.
  • While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue.
  • Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving.

Silvana Kareva
[email protected]

Overall, this recipe was a bit disappointing. The soufflés were a bit too sweet for my taste.


Shehzad Jan
[email protected]

The soufflés didn't rise properly. I think I might have overbeaten the egg whites.


Syeda Iqra004
[email protected]

This recipe is missing some important instructions.


FlowSoCold “FlowSoColdBDI” DeMBoYz
[email protected]

I'm allergic to nuts, so I can't make this recipe.


Pandhi Faqeer
[email protected]

This recipe looks delicious, but it's a bit too high in calories for me.


Kesmaya Pun
[email protected]

I'm not sure I have all the ingredients for this recipe.


Laim Belair
[email protected]

This recipe seems a bit complicated, but I'm sure it's worth it.


Yaqoob Khan Yousafzai
[email protected]

I'm definitely going to make these soufflés for my next dinner party.


Sean Farr
[email protected]

These soufflés look amazing! I can't wait to try them.


Logan Montano
[email protected]

I've never had a soufflé before, but this recipe made me a believer. They're so light and airy.


Ed Hu
[email protected]

These soufflés are perfect for a special occasion. They're sure to wow your guests.


Suhail Khan
[email protected]

The praline filling is to die for! I could eat it by the spoonful.


MD Upaher
[email protected]

I was a bit skeptical about making soufflés, but this recipe made it easy. They were so impressive and my family loved them.


Ambia Sultana Meera
[email protected]

These soufflés were absolutely delicious! I followed the recipe exactly and they turned out perfect.


Zarak khan
[email protected]

I've tried many soufflé recipes in the past, but this one is by far the best. The praline filling is divine, and the soufflé rises perfectly every time.


Phumudzo Raduvha
[email protected]

Wow, these frozen praline soufflés were a hit at my dinner party! They were light, fluffy, and packed with flavor. My guests couldn't get enough of them.