-
1
To make the hazelnut praline, lightly grease a cookie sheet.
-
2
Melt sugar in a small saucepan over low heat, gradually increasing the temperature.
-
3
Continue to cook until the sugar turns golden brown, swirling the mixture, but never stir!
-
4
Once golden brown, immediately fold in hazelnuts, and quickly spread the mixture onto the cookie sheet.
-
5
The caramel will start to set rapidly.
-
6
To make your souffles, cut six 13 x 4 inch strips of parchment paper.
-
7
Form these into collars around the tops of six 6 ounce ramekins, and tape or tie into place.
-
8
Cut 1/4 of your one pound of strawberries into quarter inch chunks and toss with 3 tablespoons of sugar, and allow to macerate for 20 minutes.
-
9
Puree the remaining portion of your 1 pound of strawberries, and reserve.
-
10
Whip your egg whites until soft peaks form and gradually sift in the remaining sugar and whip until a still light meringue forms.
-
11
Fold in your orange zest, 3 ounces of your hazelnut prailine coarsely crushed, macerated strawberries (drained) and strawberry puree.
-
12
Now whip your heavy cream until stiff, and fold into the strawberry meringue along with amaretto.
-
13
Ladle the mixture into your prepared ramekins, filling them to 1/2 inch from the top of the collars.
-
14
Place filled ramekins on a tray big enough to hold the 6 ramekins, and freeze overnight (up to 1 week).
-
15
Remove the parchment collars and garnish your souffles with a fresh strawberry, and broken piece of the praline, and a sprig of mint and serve!
