I have always been slightly terrified of souffles. Perhaps because they seem tricky and temperamental and just plain scary. My goal in 2014 is to master the souffle. I know, I’m setting goals early, but I think it’s worth giving myself some extra time. I think the first recipe I’ll start with is this one for Nutella Souffles. After all, go big or go home, right?
Excerpted from Nutella by Ferrero
A quick and easy (KF note: I disagree) dessert to make using the world-famous hazelnut chocolate spread; it will tickle the tastebuds of young and old alike!
Makes 6 souffles
Preparation time: 20 minutes
Cooking time: 25-30 minutes
200 g (7/8 cup) Nutella
40 g (1/4 cup) cornflour/cornstarch
120 g (2/3 cup) caster/superfine sugar
1 heaping teaspoon vanilla sugar
15 g (1 tablespoon) unsalted butter
Icing/confectioner’s sugar, to decorate
Melt the Nutella in a bain-marie or in a bowl over a pan of simmering water.
Break the eggs and separate the whites from the yolks. Sieve the cornflour/cornstarch into a bowl and mix with 60 g (1/3 cup) of the sugar.
Add the egg yolks, two at a time, to the melted Nutella, followed by the vanilla sugar and finally the cornflour/cornstarch and sugar mixture.
Preheat the oven to 220 degrees C (425 degrees F/gas mark 7). Beat the egg whites until they form stiff peaks and then fold in 50g (1/4 cup) of the sugar. Carefully fold the beaten egg whites into the Nutella mixture but do not work them together too much.
Grease 6 moulds or small souffle dishes and dust with the remaining sugar. Pour the mixture into the dishes and bake for 25-30 minutes.
Remove from the oven, sprinkle the souffles with icing/confectioner’s sugar and serve.
From irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking, and enjoying Nutella with 30 mouthwatering recipes.
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