ReceptnaptárTurban soufflé
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Ingredients
Method
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- Separate the eggs; whip the 4 egg whites into a stiff foam.
- Fold in the 4 egg yolks one by one, then the sugar and the ground hazelnuts, with gentle movements so the foam does not deflate.
- Pour the mixture into a buttered, floured ring mold. Cover the mold, set it in a larger pot with already-boiling water reaching halfway up the mold, and steam over low heat for about 35-40 minutes, until the top springs back when touched.
- Meanwhile, melt the chocolate with the milk over low heat, add the vanilla sugar, and cook, stirring constantly, into a thick cream (about 8-10 minutes); remove from the heat and let cool completely.
- Turn the cooked soufflé out onto a plate carefully, shape a small hollow in the center, and pour in the cooled chocolate cream.
- Whip the 5 egg whites into a stiff foam, mix in the vanilla powdered sugar, and coat the whole soufflé evenly with this foam.
- Place in an oven preheated to 150 °C, and dry out for about 12-15 minutes (do not let it brown), until the coating is slightly dry on the outside but still soft inside.
- Serve immediately, while the foam is light and the inner cream still warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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