Walnut Egg Liqueur Souffle

grind the walnuts and add to the egg yolk form. Add flour, yogurt, sugar and a little cornstarch and fold in the stiffly beaten egg whites. Pour the mixture into a buttered soufflé dish and bake in the stove.

Bring whipped cream to a boil, add eggnog and chopped mint. Caramelize the halved grapes in brown sugar and season with a squeeze of juice from a lemon.

Place the soufflé dish in the center of the plate. Arrange the caramelized grapes around the outside and dust with powdered sugar. Place the whipped cream-egg liqueur sauce next to the grapes form.

Tip: Use creamy natural yogurt for an even finer result!

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