Soufflé aux Amandes (Almond Soufflé)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- composition of Soufflé à la crème
- almond milk
- 50 grammes almonds
Instructions
- Prepare the composition of Soufflé à la crème, replacing the ordinary milk with almond milk.
- Add 50 grammes of chopped and lightly grilled almonds for each décilitre of milk.
- Dish and cook as it is said in the Notice.