Chocolate Souffle
Ingredients:
1 1/4 cup (300 ml) cream - chilled
1 cup milk (mixed with 3 tbsp cocoa)
1 tbsp gelatine
1 1/4 cup sugar
1/2 cup water at room temperature
3 eggs - separated
a double boiler, or a smaller sauce-pan that fits into a larger pan containing water
Method:
Separate the eggs.
Put the yolks into the double boiler and the whites into a very clean,
greaseless bowl.
Sprinkle the gelatine in the 1/2 cup water and let it soak.
Add the sugar to the yolks and beat till light and creamy.
Place the double boiler or the container with the water
over low heat and place the milk mixture and yolk mixture in it, stirring all the time.
This is the 'custard' for the souffle.
When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat and leave to cool till partially set.
Beat the egg whites to a state of stiff peaks.
Beat cream to a thick consistency.
Reserving a little cream for decorating, mix in the rest into the custard,
in folding motions, and then 'fold' in the egg whites too, till no lumps are left.
Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.
For chocolate icing with cream, beat 1 cup chilled cream, 2 tbsp cocoa and 1/4 cup sugar till stiff, pour over the souffle.
Courtesy: Niru Gupta
1 1/4 cup (300 ml) cream - chilled
1 cup milk (mixed with 3 tbsp cocoa)
1 tbsp gelatine
1 1/4 cup sugar
1/2 cup water at room temperature
3 eggs - separated
a double boiler, or a smaller sauce-pan that fits into a larger pan containing water
Method:
Separate the eggs.
Put the yolks into the double boiler and the whites into a very clean,
greaseless bowl.
Sprinkle the gelatine in the 1/2 cup water and let it soak.
Add the sugar to the yolks and beat till light and creamy.
Place the double boiler or the container with the water
over low heat and place the milk mixture and yolk mixture in it, stirring all the time.
This is the 'custard' for the souffle.
When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
Remove from heat and leave to cool till partially set.
Beat the egg whites to a state of stiff peaks.
Beat cream to a thick consistency.
Reserving a little cream for decorating, mix in the rest into the custard,
in folding motions, and then 'fold' in the egg whites too, till no lumps are left.
Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.
For chocolate icing with cream, beat 1 cup chilled cream, 2 tbsp cocoa and 1/4 cup sugar till stiff, pour over the souffle.
Courtesy: Niru Gupta
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