TORRONE SOUFFLÉ IN GINGER SAUCE

Time: 25 min. + 30 min.
Ingredients (for 6 persons): 20 g melted butter, 50 g flour, 700 ml milk , 9 eggs, 70 g sugar, 80 g torrone, 1 tsp ginger, salt

Preparation:
Bring ½ litre of milk to a boil.  Meanwhile add the flour to the melted butter, then add to the hot milk and cook for 10 minutes.  Incorporate the egg yolks and the crushed torrone.  Whip the egg whites until peaks are formed and fold into the mixture, then pour into the soufflé pan.  Bake at 200° for about 30 minutes. Serve with ginger sauce.
To prepare the ginger sauce: bring to a boil 200 ml of milk with the ginger.  Beat 3 egg yolks with the sugar.  Add the yolks to the boiling milk and continue cooking while mixing with a wooden spoon.  When the boiling increases, remove from flame and let cool.

mid_Semifreddo