– 300 gr cream and walnut turron
– 150 gr softened butter
– 200 gr sugar
– 14 egg yolks
– 6 egg whites
Melt the turron in a double boiler. Add the softened butter and remove from heat, without allowing it to cool. Place the egg yolks in a mixer and beat them slowly. Add the sugar and the previously prepared turron cream. Beat the egg whites until stiff and mix them well with the previous batter. Pour into buttered soufflé molds and refrigerate for 2 hours.
Preheat the oven to 220°C and place the molds inside for 8 minutes. When the batter overflows the mold by 2 cm, serve the soufflés, which you can flambé with liqueur just before serving.
