Hazelnut Souffle With Mixed Fruit Sauce
|Pineapple cubes||1 1⁄2 Cup (24 tbs) (1 Inch Cubes, About 1/4 Fresh Pineapple)|
|Muscat dessert wine||1 1⁄2 Cup (24 tbs)|
|Strawberries||1⁄2 Pound, hulled (About 2 Cups)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Hazelnut liqueur||1 1⁄2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely minced husked toasted hazelnuts||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Eggs||6 , separated (Room Temperature)|
|Hazelnut liqueur||2 Tablespoon|
For sauce: Combine pineapple and wine in large saucepan over low heat.
Cover and cook until very soft but not mushy, 45 to 60 minutes.
Add strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much as possible.
Press fruit mixture through sieve set over bowl.
Transfer puree to saucepan.
Place over high heat and reduce to 1 cup, 2 to 3 minutes.
Add cream and liqueur and stir constantly 1 minute.
Set sauce aside.
For souffle: Preheat oven to 400°F.
Butter 2-quart souffle dish.
Sprinkle with sugar, shaking out excess.
Prepare collar by cutting strip of foil long enough to wrap around dish, allowing 1-inch overlap.
Cut foil about 7 inches wide.
Fold in half lengthwise.
Butter and sugar 1 side of foil, shaking off excess.
Wrap around dish.
Secure with string.
Scald milk with sugar and hazelnuts in large saucepan over medium-high heat, stirring to dissolve sugar, 4 to 5 minutes.
Melt butter in medium saucepan over low heat.
Add flour and whisk 2 to 3 minutes; do not let flour brown.
Blend in milk mixture, stirring until smooth and thick.
Remove from heat.
Whisk in yolks 2 at a time, blending after each addition.
Stir in liqueur.
Beat egg whites in large bowl until stiff but not dry.
Stir about 1/4 of whites into yolk mixture to lighten.
Gently fold in remaining whites.
Pour batter into prepared dish.
Bake until puffed and cooked through, 30 to 35 minutes.