Torrone soufflé

Cooking time: 40 min
Difficulty: medium
Soufflé al torrone

Preheat the oven to 200 C / 400 F. Grease a soufflé dish with butter and sprinkle with sugar. Bring 200 ml / 7 fl oz of the milk to the boil in a small saucepan, then remove from the heat and add the sugar, a pinch of salt and the vanilla pod. Cover and leave to infuse for 15 minutes, then remove the vanilla pod. Mix together the flour and remaining cold milk in a small saucepan, and bring to the boil over a medium heat, stirring constantly. Stir in the vanilla milk, then as soon as the mixture thickens, remove from the heat and leave to cool slightly. Stir in the egg yolks, one at a time, then stir in the butter and torrone. Stiffly whisk the egg whites in a grease-free bowl and fold into the mixture. Spoon the mixture into the prepared dish and bake for 30 minutes. Serve immediately.


Coll. (2010), "The Silver Spoon", Phaidon, 1043


Serves 6

  • 25 g / 1 oz unsalted butter, plus extra for greasing
  • 50 g / 2 oz caster sugar, plus extra for sprinkling
  • 300 ml / 1/2 pint milk
  • 1 vanilla pod, slit
  • 35 g / 1 1/4 oz plain flour
  • 4 egg yolks
  • 40 g / 1 1/2 oz torrone, finely chopped
  • 5 egg whites
  • salt