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Iced walnut soufflé

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Origin of dish:  France
Type of cooking:  No cooking needed
 
Preparation time: 30 minutes
 
Ingredients (6-8) :


Method:

Grease six ramequins, or one 23cm cake tin with a removable bottom.
Line with 5cm of foil, fixing with string and sticky tape.
Beat egg yolks and sugar together, until frothy.
Add walnuts and rum.
Mix thoroughly, then add creme fraiche, whipped with a wooden spoon.
Beat egg whites until stiff, then carefully add to nut mixture.
Divide mixture into ramequins, or spoon into cake tin.
Chill for two hours.
Remove foil to serve, spinkle with grated chocolate and almonds.

User comments

 
another free recipe every day






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