Using a heavy bottom saucepan, put the 200g of caster sugar in and heat until you achieve a dark caramel colour. Add the hazelnuts and stir around for 30 seconds and pour out onto greaseproof paper.
Leave to cool and harden. Once the caramel has cooled down and become hard. Break up into smaller pieces and put in a food processor and whizz until it resembles a fine sandy texture. Cling film or put into an airtight container and refrigerate.
Add the egg whites to the mixing bowl and whisk to firm high peaks. Once this has been achieved, slowly add the 120g caster sugar in a steady stream. Turn down the speed and leave to continue mixing. Heat the other 120g of caster sugar in a heavy bottom pan rapidly on a high hot heat until the sugar dissolves and you achieve a dark mahogany colour.
At this stage, be very careful!! Lift the pan and pour a steady stream of caramel into the beaten egg whites. Keep on a high speed for 2-5 minutes until it cools slightly. While this is cooling, butter the soufflé moulds and coat with a thick layer of praline mix. Pipe in the caramel soufflé mix and as you do, overfill the dishes slightly as they will level out. Take a palate knife and smooth over the top. Put in the freezer.
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