Strawberry Praline Frozen Souffles

Total Time: 8 hrs 45 mins Preparation Time: 45 mins Cook Time: 8 hrs

Ingredients

• 7 tablespoons sugar
• 3 ounces whole blanched hazelnuts
• 1/2 teaspoon peanut oil
• 1 lb strawberry, stemmed and hulled
• 1 cup sugar, plus
• 3 tablespoons sugar
• 5 egg whites
• 1/4 teaspoon orange zest
• 1 1/4 cups heavy cream
• 2 tablespoons amaretto
• 6 strawberries
• mint sprig, to garnish

Recipe

• 1 to make the hazelnut praline, lightly grease a cookie sheet.
• 2 melt sugar in a small saucepan over low heat, gradually increasing the temperature.
• 3 continue to cook until the sugar turns golden brown, swirling the mixture, but never stir!
• 4 once golden brown, immediately fold in hazelnuts, and quickly spread the mixture onto the cookie sheet. the caramel will start to set rapidly.
• 5 to make your souffles, cut six 13 x 4 inch strips of parchment paper.
• 6 form these into collars around the tops of six 6 ounce ramekins, and tape or tie into place.
• 7 cut 1/4 of your one pound of strawberries into quarter inch chunks and toss with 3 tablespoons of sugar, and allow to macerate for 20 minutes.
• 8 puree the remaining portion of your 1 pound of strawberries, and reserve.
• 9 whip your egg whites until soft peaks form and gradually sift in the remaining sugar and whip until a still light meringue forms.
• 10 fold in your orange zest, 3 ounces of your hazelnut prailine coarsely crushed, macerated strawberries (drained) and strawberry puree.
• 11 now whip your heavy cream until stiff, and fold into the strawberry meringue along with amaretto.
• 12 ladle the mixture into your prepared ramekins, filling them to 1/2 inch from the top of the collars.
• 13 place filled ramekins on a tray big enough to hold the 6 ramekins, and freeze overnight (up to 1 week).
• 14 remove the parchment collars and garnish your souffles with a fresh strawberry, and broken piece of the praline, and a sprig of mint and serve!