For preparing caramel soufflT, heat 50 grams of sugar in a pan with some water, till well browned.

Add the nuts in and allow the sugar caramel to cool. Crush it to a coarse powder.

Fold in the sugar with egg yolks. Add the hot milk, stir well and place over a pan of hot water.

Remove it from the flame, add gelatin solution and essence.

Allow it to set in the fridge till half-set.

Fold in the prepared caramel and refreeze till firm.

Caramel soufflT is ready. Serve with whipped cream.