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Souffle with Caramelized Cranberry Sauce

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Souffle with Caramelized Cranberry Sauce
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
0
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Ingredients

for
4
For the ramekins
softened Butter (for greasing)
Sugar (for dusting)
For the souffles
50 milliliters
1 teaspoon
1 piece
4 tablespoons
100 grams
3
1 tablespoon
1 tablespoon
ground Hazelnuts
For the sauce
2 tablespoons
4 tablespoons
100 grams
200 milliliters
4 tablespoons
peeled Walnuts

Preparation steps

1.

For the souffles: Preheat the oven to 180°C (approximately 350°F). Grease ramekins with butter and sprinkle with the sugar. In a small saucepan, boil milk, cocoa powder, orange peel and 2 tablespoons sugar. Meanwhile, chop chocolate.

2.

Remove milk from heat and remove and discard orange peel. Add chocolate and let it melt. Separate eggs. Beat egg whites with salt until stiff, sprinkle in remaining sugar. Stir yolks, flour and ground nuts into liquid chocolate. Beat egg whites until stiff and fold into chocolate mixture. Pour mixture into prepared ramekins. Place ramekins in a large ovenproof dish filled with about 2 to 3 cm (approximately 1 inch) high with hot water. Bake on the lowest rack for 25-30 minutes.

For the sauce: Soak cranberries in rum. Caramelize sugar in a saucepan and pour in juice. Let simmer, remove from heat and stir in walnuts and soaked cranberries with 1 tablespoon rum.

Remove finished souffles from oven, let cool briefly. Release from ramekins onto dessert plates and serve drizzled with caramel sauce.