Melt the butter in a saucepan. Brush 1 souffl, efoermchen or ovenproof dish (125 ml capacity) per person with butter and sprinkle with grated almond kernels. Pour the milk into the butter, add the cinnamon and bring to the boil with the lid closed. Add the cornmeal and the remaining almond kernels to the boiling liquid form. Make stirring until the quantity separates as a dumpling from the bottom of the pot. Separate the eggs and stir the yolks one by one into the slightly cooled mixture. Stir in a third of the honey and lemon zest. Later cool completely. In the meantime, rinse the oranges with hot water, pat dry and grate. Later, peel thickly and cut the fillets from the white membranes. Keep the juice. Blend half of the fillets with the juice and 1 teaspoon each of lemon and orange zest using a hand blender. Cut the remaining fillets into small pieces and stir in. Season with honey.

Preheat the oven to 180 degrees. Whip the egg whites until stiff and fold into the corn cream. Fill the ramekins and sprinkle with the almond flakes. Pour 2 cm of boiling water into the pan of the oven.

Put the ramekins in it. Bake the souffl, es on the 2nd rack from the bottom for 30 min. Rest for another 5 minutes in the BAckofen turned off. Now carefully loosen the edges with a kitchen knife. Turn out the ramekins and serve the souffl, it with the orange puree.

Almond Souffle on Orange Puree

Ingredients:

Instructions:

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