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Nut soufflé
1 serving
dry walnut kernels, grind well in a mortar. rub egg yolks with sugar, add flour, crushed walnut kernels, pour, stir, hot milk and cook until thickened, then wipe the mixture through a sieve, combine with whipped proteins, stir well. bake sprinkled with icing sugar, serve with milk or cream.
dry walnut kernels, grind well in a mortar. rub egg yolks with sugar, add flour, crushed walnut kernels, pour, stir, hot milk and cook until thickened, then wipe the mixture through a sieve, combine with whipped proteins, stir well. bake sprinkled with icing sugar, serve with milk or cream.
eggs - 8 pcs., sugar - 120 g, walnut - 100 g, milk - 160 g, flour - 30 g, butter - 20 g, sugar powder - 30 g, milk - 600 g, or cream - 600 g
