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Pasta Souffle

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Ingredients
  Milk 750 Milliliter (3 cups)
  Lemon 1⁄2 Small, rind grated
  Salt 2 Teaspoon
  Dried spaghetti/Tagliatelle 1⁄2 Pound (225 gram)
  Butter 75 Milliliter, softened (1/4 cup plus 1 tablespoon)
  Sugar 125 Milliliter (1/2 cup)
  Eggs 3 Large, separated
  Raisins 125 Milliliter, soaked in 1/4 cup / 60 milliliter brandy (1/2 cup)
  Raisins 60 Milliliter (1/4 cup)
  Chopped blanched almonds 185 Milliliter (3/4 cup)
  Ground cinnamon 1 Pinch
Directions

GETTING READY
1 Preheat the oven to 375°F (200°C).

MAKING
2 In a large saucepan, add milk, rind and salt, bring to a boil.
3 Add in the pasta and cook, covered for about 8 minutes until the pasta is tender.
4 Remove the lid and place the pan in cold water to cool.
5 In a bowl, cream butter and sugar until light and smooth.
6 Add in the egg yolks, one at a time beating throughly after each addition.
7 Mix in milk and pasta, raisins and brandy, almonds and cinnamon.
8 In another bowl, beat the egg whites until stiff and fold in to the pasta mixture.
9 In a large, buttered souffle dish, transfer the mixture and bake for 45 - 60 minutes.
10 The top should be lightly browned and the centre should be set.

SERVING
11 Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
85 Minutes
Servings: 
4

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