Frozen Strawberry Soufflé
7 tablespoons sugar
3 ounces whole blanched hazelnuts (almonds can be substituted)
1⁄2 teaspoon peanut oil
1 pound strawberries, stemmed and hulled
1 cup plus 3 tablespoons sugar
5 egg whites
1⁄4 teaspoon orange zest
3 ounces hazelnut praline, crushed coarsely
1 and 1⁄4 cups heavy cream
2 tablespoons amaretto
Remaining hazelnut praline
6 sprigs of mint
Lightly oil a sheet pan. Melt the sugar in a small saucepan
over low heat, increasing the temperature gradually. Continue
to cook until the sugar turns golden brown (swirl, but do
not stir). Immediately fold in the hazelnuts, and quickly
spread the mixture on the sheet pan. (The caramel will start
to set very quickly.)
Cut six 13-by-4-inch strips of parchment or aluminum foil.
Form into collars around six 6-ounce ramekins, and tape or
tie in place.
Cut a quarter of the strawberries into 1⁄4-inch chunks,
and toss with 3 tablespoons of sugar. Set aside to macerate
for 20 minutes.
Purée the remaining strawberries in a blender or food
processor, and reserve. Whip the egg whites until soft peaks
form. Gradually sift in the remaining sugar, and whip until
a stiff, light meringue forms. Fold in the orange zest, crushed
praline, drained macerated strawberries, and strawberry purée.
Whip the cream until stiff, and fold into the strawberry meringue
along with the amaretto. Ladle the mixture into the prepared
ramekins, filling them to 1⁄2 inch from the top of the
collars. Set on a tray, and freeze overnight. (The soufflés
will keep in the freezer for a week.)
Remove the parchment, and garnish each soufflé with a
fresh strawberry, a piece of praline, and a sprig of mint.
Photograph by Sang