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Passionfruit & Praline Soufflé
Preparation info
- Serves
8
- Difficulty
Medium
Appears in
Published 2005
This delectable soufflé can be made several hours in advance and kept in the fridge until required. The praline may also be made well ahead of time and stored in a sealed container.
Ingredients
50 g - caster sugar, to coat the greased dishes
360 ml
Method
- For the praline, place the almonds and hazelnuts on separate baking trays and toast in a 150°C oven until the almonds are golden and the hazelnuts’ skins begin to split. Remove the nuts from the oven and quickly rub the hot hazelnuts in a clean tea towel to remove as much of the skins as possible. Add the hazelnuts to the almonds and cover with a clean tea towel to keep
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