Almond Souffle
- 1 cup sweet almonds
- 1/4 cup bitter almonds
- 4 egg yolks, beaten thick
- 1 cup confectioner's sugar
- 4 egg whites, beaten stiff
- Pinch salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter
- 1/2 cup whipped cream
Blanch the almonds, remove skins, dry them out in the oven for approximately ten minutes (be patient, you rascal). Then grind and pound them to a dust. To the beaten yolks add the almond powder and sugar, fold in the egg whites which have been beaten stiff with the salt. Add extract. Pour into baking dish greased with the butter. Bake in quick oven about 20 minutes, serve proudly with the whipped cream passed in separate dish. Serves 6.
Submitted by May 31, 2009
16 min
30 min
46 min