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Dessert

Amaretto Soufflé

with Vanilla Bean Sauce

Amaretto Soufflé Image
INGREDIENTS

AMARETTO SOUFFLé

  • 2000 mL Homogenized Milk
  • 600 g Butter (Unsalted)
  • 600 g Flour (All-Purpose)
  • 1050 Egg Yolks
  • 10 mL Bourbon Pure Vanilla Bean Paste
  • 650 mL Amaretto Disaronno Liqueur
  • 1200 Egg Whites
  • 600 g Granulated Sugar
  • 200 g Cornstarch
  • 200 g Amaretto Cookies, chopped

VANILLA SAUCE

  • 4000 mL Heavy Cream
  • 1120 g Granulated Sugar, divided between steps 1 and 2
  • 10 mL Bourbon Pure Vanilla Bean Paste
  • 1120 mL Egg Yolks

VANILLA BEAN GELATO

  • 3000 mL Homogenized Milk
  • 150 mL Heavy Cream, 36.5%
  • 600 g Granulated Sugar
  • 150 g Skim Milk Powder
  • 150 g Gelato Base Mix, Piccadilly
  • 10 mL Bourbon Pure Vanilla Bean Paste
INSTRUCTIONS

FOR THE AMARETTO SOUFFLé

Please note, the recipe provided by DCL is internal and for full service, amounts are not listed for small scale home use.

Servings 57 

  1. Boil the Milk and Butter over the stove, make a paste Roux mixture
  2. Add in the Flour into the boiling milk a n d mix consistently until it forms to a smooth paste.
  3. Beat the Roux mixture into a mixing bowl and beat on 2nd speed with a paddle, until cool, then add in the egg yolks and Vanilla Paste, Amaretto Cookies (crushed) and the Amaretto, combined and smooth.
  4. Place in a Bain and cover with plastic film, this will prevent skim forming on top of the mixture, let cool on the side.
  5. Whisk the Egg White, Sugar and Cornstarch to form a meringue to a soft peak, incorporate the chocolate roux into the meringue, making sure not to over mix too fast, very delicate!!
  6. Butter the soufflé ramekins with soft unsalted butter, sugar and Crushed Amaretto Cookie, soak Lady Fingers with Amaretto (like the Grand Marnier Soufflé) in the bottom, scoop the soufflé batter into the dishes.

NOTE: Ensure you butter the Soufflé dish and then roll in the Crushed Amaretto Cookies / Sugar. Make sure you soak the Lady Fingers with Amaretto and place half of the finger in the bottom of the dish before scooping in the Soufflé Mixture.

Bake for approximately 20 minutes at 190ºC

FOR THE VANILLA SAUCE

Servings 78

  1. Bring the Heavy Cream, Vanilla Paste and Sugar to just boiling point.
  2. Mix the Egg Yolks and Sugar and stir well.
  3. Once the Heavy Cream mixture simmers in temperature add 1/4 into the Egg Yolk mixture, gradually whisk the Yolks into the Cream.
  4. Return back to the heat and continue cooking carefully to a thick Napa stage.
  5. Remove from the heat and strain, cool into a ice water bath.

NOTE: With the back of the ladle spoon, place a finger down the middle of the spoon and if the sauce stays and dow not come bake to the middle of the spoon. This is ready to use, when serving the sauce keep in a warm water bath system.

FOR THE VANILLA BEAN GELATO

Servings 162

  1. Combined all the ingredients in a large container.
  2. Mix well for 2 to 3 minutes using an immersion blender.
  3. Place in the mixture in the steam kettle and heat the mixture to 85 C / 185 F.
  4. Strain the mixture and place the Gelato mixture in a blast chiller until it reaches below 40 Fdegrees.

NOTE: Make sure the mixture reaches 85ºC/185ºF when heating the mixture, and -10ºC/14ºF when the mixture extrudes out of the Gelato machine.

The Amaretto Soufflé has been offered on the Palo menu.

Source: DCL Shared Menu

Created 2023-01-31 10:09:14 – Last Modified 2024-01-31 11:40:30