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Title: Cinnamon and Macadamia Souffl W' Blue Gum Honey Ice-Crea
Categories: Aussie Dessert
Yield: 1 Servings
| ===SOUFFL================= | ||
| 200 | ml | Milk |
| 200 | g | Butter |
| 80 | g | Sugar |
| 40 | g | Flour, plain |
| 3 | Egg yolks [to 5 yolks] | |
| 1 | ts | Cinnamon, ground. |
| 2 | tb | Nuts, macadamia, crushed and lightly roasted. |
| 4 | Egg whites | |
| Icing sugar | ||
| ===BLUE GUM HONEY ICE-CREAM | ||
| 1 | l | Ice-cream, vanilla |
| 80 | ml | Honey, Australian blue gum |
Combine the milk, butter and half of the sugar in a saucepan and bring to the boil. When boiling add the plain flour. Stir until a light crust forms on the inside of the pan. Take the pan off the heat and add the egg yolks, one at a time, stirring constantly. Add the cinnamon and macadamia nuts to the custard base and set aside.
Make a meringue by beating together the egg whites and the remainder of the sugar. Combine the two egg mixtures.
Grease the souffl moulds and coat the inside with sugar. Add the souffl mix and bake at 180^C for 15 to 20 minutes. Dust with icing sugar and serve immediately with Blue Gum Ice-cream.
BLUE GUM HONEY ICE-CREAM: Mix the blue gum honey with vanilla ice-cream base and churn.
from FINE FOOD FROM COUNTRY AUSTRALIA SAN SOLERO BAY, COX PENINSULA, NORTHERN TERRITORY, AUSTRALIA typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 02-09-98 (11:01) The Once And Future Legend (1) Cooking
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