CARAMEL SOUFFLE

CARAMEL SOUFFLE

 

Ingredients:
Gelatin -30gms
Vanilla essence -few drops
Cream -1 ½ cups
Sugar -250gms
Almonds -10gms
Cashew nuts -10gms
Milk -375ml
Egg -3

 

Method:

• Heat a little sugar till brown and add nuts to it. Cool and crush. Keep aside.
• Beat egg yolks and 3tbs sugar together. Boil milk and add to the mixture.
• Beat well and place over pan of bubbling water.
• Remove from fire and allow cooling. In a cup of hot milk melt gelatin and pour into milk mixture.
• Add vanilla essence. Set in a refrigerator.
• Remove when half set and fold in the caramel [that has been crushed].
• Before serving whip cream and spoon over the soufflé.
• Sprinkle some more crushed caramel and serve.