Maccheroni Soufflé

Giuseppe Rambaldi

For 4 people

200 g of macaroni
1 egg yolk
3 egg whites
10 g of sugar
Pecan nut ice-cream
candied orange zest
Pecan nut crunch


Boil the pasta in a little slightly salted water and cook until all the water has been absorbed.
Use a blender to achieve a consistency like thick patisserie cream. Fold the yolk and the egg whites whisked into firm peaks with the sugar into the mixture.
Cook in the oven at 230 °C for about 18 minutes.

Serve with a quenelle of pecan nut ice-cream, candied orange zest and pieces of Pecan nut crunch.