Caramel Praline Souffle
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 envelope unflavored gelatin
1 1/2 cups cold water
28 Kraft Caramels
2 tablespoons sugar
5 eggs, separated
1 cup heavy cream, whipped
2 tablespoons sugar
1/4 cup chopped pecans, toasted
Recipe
Combine gelatin and 1/2 cup cold water. Melt caramels and sugar
with remaining water in saucepan over low heat. Stir frequently
until sauce is smooth. Stir small amount of hot mixture into
egg yolks; return to hot mixture. Cook 3 to 5 minutes over
low heat, stirring constantly, until thickened. Stir in
gelatin. Cool to roomn temperature. Fold stiffly beaten
egg whites and whipped cream into caramel mixture. Wrap a 3 inch
collar of aluminum foil around top of 1 quart souffle dish;
secure with tape. Pour mixture into dish; chill until firm.
Remove foil collar before serving. Melt
sugar in skillet over medium heat until clear and caramel
colored. Stir in nuts; spoon onto greased cookie sheet.
Immediately separate nuts with two forks. Cool; break into
small pieces. Sprinkle over souffle before serving.
Makes 6 servings.
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