Summary

Ingredients

• 100 ml milk
• 25 ml cream
• 50 ml amaretto
• 30 g biscuit (s) (amaretti)
• 20 g butter
• 20 g flour
• 1 egg white
• 2 medium egg (s)
• Vanilla pod (s), scraped out pulp
• 40 grams sugar
• 1 pinch (s) salt
• Vanilla sugar to sprinkle the molds

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Instructions

1. Butter 4 small soufflé molds and sprinkle with vanilla sugar up to the edge. Fill a baking dish 2-3 cm high with water, place on the middle rail of the oven, preheat.
2. Put the amaretti in a bowl and chop up a little. Pour half of the amaretto over it and let it steep.
3. Heat the milk and cream. Melt the butter and stir in the flour. Add the milk-cream mixture, vanilla pulp and the remaining amaretto, stir well with a whisk and bring to the boil once. Stir in an egg white and let the mixture cool down a little. Separate the eggs. Add the egg yolks one after the other. Beat the egg whites with salt until stiff, drizzle in the sugar and keep beating until a creamy foam is formed. Stir 1/3 of the egg white into the egg yolk mixture, fold in the rest with the whisk.
4. Pour 1 spoonful of the mixture into each mold, spread the soaked amaretti on top and fill up to the brim with the soufflé mixture. Place the molds in the mold in the oven at 180 ° C for 20-25 minutes. Dust with powdered sugar or turn over.
5. This goes well with an espresso obaione.