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1
Praline: Lightly oil a sheet pan.
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2
Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
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3
Continue to cook until the sugar turns golden brown (swirl, but do not stir).
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4
Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
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5
The caramel will start to set very quickly.
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6
When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
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7
Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
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8
Form into collars around six 6-ounce ramekins, and tape or tie in place.
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9
Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
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10
Set aside to macerate for 20 minutes.
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11
Puree the remaining strawberries in a blender or food processor, and reserve.
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12
Whip the egg whites until soft peaks form.
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13
Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
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14
Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
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15
Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
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16
Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
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17
Set on a tray and freeze overnight.
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18
(The souffles will keep in the freezer for week).
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19
Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
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20
Serve immediately.
