Hot Strawberry Soufflés with Roasted Almond Ice-Cream

Name: Hot Strawberry Soufflés with Roasted Almond Ice-Cream
Cuisine: United Kingdom
Ingredients: 100 g / 3½ oz flaked almonds; 500 g / 1 lb 2 oz strawberries; butter for greasing the ramekins; about 225 g / 8 oz caster sugar, plus more for the ramekins; 10 egg yolks; 1 tsp cornflour; 125 g / 4½ oz caster sugar; 500 ml / 18 fl oz milk; whites of 4 eggs; 250 ml / 9 fl oz whipping cream

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

butter for greasing the ramekins
about 225 g / 8 oz caster sugar, plus more for the ramekins

Europe
United Kingdom
Dessert
Gluten-free
England
Vegetarian

Method

Well ahead, make the Roasted Almond Ice-cream: preheat the oven to 150°C/300°F/gas 2. Roast the flaked almonds in the oven until golden, about 15 minutes (keep an eye on them, as they can burn fast).
Put the roasted almonds in a pan with the milk and cream, bring to just below the boil and leave to infuse off the heat for 30 minutes. Pass through a fine sieve a