Cold Almond Souffle Recipe

How to make Cold Almond Souffle Recipe

Cold almond soufflé is an elegant dessert for a birthday or other celebration. The Danes use almonds in many of their desserts.

Ingredients

200 g/7 oz almonds

200 g/7 oz sugar

9 medium-sized egg whites

Butter for greasing

100 g/4 oz milk chocolate cut into small pieces

Fresh fruit salad to serve

Vanilla ice cream, softened, or Cultured cream

For decoration

Walnut halves

Blanched almonds

Marzipan leaves or crystallized violets

Chopped hazelnuts, toasted

Preparation method

1. Heat the oven to 200C/400F/ gas 6. Stir the ground almonds, sugar and 3 of the egg whites in a saucepan over low heat until the mixture is slightly brown. Remove from the heat and allow the mixture to cool.

2. Whisk the remaining egg whites until stiff but not dry and fold them into the almond mixture.

3. Generously butter a 1.1 L/2 pt savarin mould and spoon in the mixture. Put the mould in a baking tin and fill the tin with warm water to come one-third up the savarin mould. Bake for 30 minutes.

4. Remove the souffle from the oven, cool it for 10 minutes and turn it out on to a serving dish. Allow the soufflé to cool for 2 hours, cover and refrigerate overnight.

5. The next day, melt the chocolate pieces, in a bowl or pan over hot water. When melted, spread the chocolate over the soufflé with a palette knife.

6. Decorate the cold almond souffle with walnut halves, blanched almonds and marzipan leaves, or crystallized violets, and toasted hazelnuts.

7. Serve the soufflé with fresh fruit salad in the centre and with the vanilla ice cream or Cultured cream