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Torrone Souffle
Torrone Souffle
 
 
Ingredients:
 
1 oz (25 grams) unsalted butter, plus extra for greasing
2 oz (50 grams) caster or superfine sugar, plus extra for sprinkling
1/2 pint (300 ml) milk
1 vanilla pod, slit
1 and 1/4 oz (35 grams) plain flour
4 egg yolks
1 and 1/2 oz (40 grams) Torrone (Italian nougat), finely chopped
5 egg whites
Salt
 
Directions:
 
Preheat the oven to 200C (400F) Gas Mark 6.

Grease a souffle dish with butter and sprinkle with sugar.

Bring 7 fl oz (200 ml) of the milk to the boil in a small saucepan, then remove from the heat and add the sugar, a pinch of salt and the vanilla pod.

Cover and leave to infuse for 15 minutes, then remove the vanilla pod.

Mix together the flour and remaining cold milk in a small saucepan, and bring to the boil over a medium heat, stirring constantly.

Stir in the vanilla milk, then as soon as the mixture thickens, remove from the heat and leave to cool slightly.

Stir in the egg yolks, one at a time, then stir in the butter and torrone.

Stiffly whisk the egg whites in a grease-free bowl and fold into the mixture.

Spoon the mixture into the prepared dish and bake for 30 minutes. Serve immediately. Serves 6.
 
That's it!
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