The French Cook: Souffles by Greg Patent and Kelly Gorham

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  • ashallen on November 27, 2019

    Almond Praline Souffle Floating Islands: Slices of baked meringue plated in a pool of creme anglaise - I love this classic French dessert. It's also an excellent way to use up extra egg whites. This recipe kicks it up a notch by folding almond praline into the meringue before baking it - absolutely delicious. A praline made with hazelnuts or pecans also works great in this recipe. Ingredients: Granulated sugar, whole almonds, eggs, egg whites, milk, vanilla bean, vanilla extract, cream of tartar.

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