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1 Hazelnut Breakfast Souffles with Fresh Berry Compote

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Hazelnut Breakfast Souffles with Fresh Berry Compote

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Ingredients

4 portion(s)

Souffles

  • 50 grams hazelnuts toasted and rubbed
  • 2 Eggs (Whites and Yolks seperated)
  • 1 pinch cream of tartar
  • 1/4 teaspoon Vanilla Bean Paste
  • 1 pinch salt
  • 200 grams Milk
  • 30 grams raw sugar
  • 1/4 teaspoon ground cinnamon
  • Neutral Oil (Rice Bran, Grape Seed) spray

Berry Compote

  • 100 grams Fresh Berries of your choice (I used Strawberries, Blueberries and Raspberries
  • 30 grams Berry based Jam (Either TMX or Shop Bought)
  • Icing Sugar (to dust)
  • 500 grams water
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  • 6
    13min
    Preparation 13min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Berry Compote

  1. Place berries in ceramic ramekin, and then top with jam.  Put ramekin in      the simmering basket - set aside 


    3. Souffles

  3. Place Hazelnuts in bowl and dry roast for 8 minutes, 100 degrees, speed 1, reverseCounter-clockwise operation

    Remove skins by rubbing roasted nuts in a clean tea towel

    Return hazelnuts to bowl and crush 4 seconds, speed 6 - set aside

     

  4. Wash and thouroughly dry bowl (turbo twice to ensure all moisture is removed and dry with a clean tea towel)

    Insert Butterfly, place egg whites and cream of tartar and whisk for 2 minutes, 50 degrees, speed 3

    Place cornflour, cinnamon, vanilla, salt, sugar in bowl and mix for 10 seconds, reverse, speed 1

    Add milk and mix for 10 seconds, reverse, speed 1

     

  5. Place cinnamon, vanilla, salt, sugar in bowl and mix for 10 seconds, reverse, speed 1

    Add milk and mix for 10 seconds, reverse, speed 1

     

  6. Place silicone moulds (or dariole moulds) into the bottom layer of the Varoma dish and fill 1/2 way with souffle mixture. Put clear lid on Varoma Dish.

  7. Place water in bowl.  Insert simmering basket with berry compote.  Position bowl lid on top and then place varoma with souffles on top.  Cook for 17 minutes, Varoma temperature, speed 4.  Once finished, remove souffles from moulds and put 2 souffles into serving dish. Remove simmering basket with the aid of the spatula (hook) and then drizzle each portion of souffle with compote.  Dust with icing sugar and serve immediately tmrc_emoticons.)

10

Accessories you need

  • Varoma
    Varoma
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  • Butterfly
    Butterfly
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Step 5 is the same as the end

    Submitted by Muriel Wells on 22. August 2015 - 20:20.

    Step 5 is the same as the end of step 4. I assume we should only do that bit once.

    What happened to the hazelnut meall. The recipe doesn't tell us what to do after it has been made. It tells us to set it aside, but not what else to do with it.

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  • Just some feedback for the

    Submitted by kimallison on 28. May 2013 - 10:38.

    Just some feedback for the OP.. Ingredients list says 2 eggs, (white and yolks separated), but the intructions don't say when to add any yolks. Intructions also don't say when to add the hazelnut. Instructions do however say to add Cornflour, but the ingredients list doesn't mention any need for cornflour.

    I'm keen to try this again, but some clearer instructions are needed.. 

     

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  • Hi Kimmie This sounds

    Submitted by Debjane on 26. May 2013 - 08:03.

    Hi Kimmie

    This sounds delicious. I imagine the hazelnuts are added to the souffle mixture around the time of adding the milk?

    Thanks. Debjane

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