Ice Cream Bar Soufflé
Butter you ramekins and sprinkle them with sugar. Wrap a band of parchment paper around the outside of the ramekins and secure with cotton string or kitchen twine. This is to ensure your soufflé stays nice a tall!
Seperate your egg whites and yolks into different bowls then beat your egg whites until stiff peaks form. Mix Nutella® with your egg yolks and one spoonful of beaten egg whites. Then gently fold the remaining egg whites into the Nutella® mixture and pour evenly into the ramekins.
Bake for 15 minutes at 400°F, when you take them out of the oven remove the parchment paper. Take you mini ice cream bars and plunge them into the center of each soufflé, eat immediately.
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