Amarettini Soufflé

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	1 hr
Total Time	1 hr 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Preheat oven to 180°C (356°F) with fan-assist (circulating air).
Crumble 50 g of amarettini into small pieces.
Heat 125 ml milk over medium-high heat until boiling, about 5 minutes.
In a bowl, beat 1 egg with 25 g sugar for 3-5 minutes until pale and frothy.
In another bowl, mix the amarettini crumbs with 1/4 cup espresso and 1/2 tablespoon rum.
Pour the hot milk over the amarettini and espresso mixture.
Gently fold the beaten egg and sugar mixture into the combined ingredients.
Divide the mixture among small molds.
Place the molds in a water bath and bake at 180°C (356°F) for 30 minutes.
Reduce oven temperature to 160°C (320°F) and bake for another 30 minutes.
Remove from oven, let cool to room temperature, and turn out onto serving plates.
For enhanced flavor, refrigerate for up to 2 days before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.