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Flourless Chocolate Soufflé w/Raspberry Cream
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Recipe used by the Food Network, created by Michele Urvator
(Yields 4) 
1/2 cup heavy cream
2 tablespoons confectioners' sugar
2 cups frozen raspberries, thawed
2 teaspoons butter for greasing ramekins
1 tablespoon sugar for ramekins
2 ounces semisweet chocolate, finely chopped
1-ounce unsweetened chocolate, finely chopped
1/4 cup whole milk
3 large egg whites
Pinch salt
2 tablespoons sugar
2 large egg yolks

The Raspberry Cream...*     
(1)
Whip the cream until semi-stiff.
(2) Add confectioners’ sugar and whip until stiff.
(3) Puree raspberries in food processor, and then pass them through a sieve. 
(4) Fold puree into whipped cream. Refrigerate.

The Soufflés...* 

(1) Preheat oven to 400 degrees. 
(2) Butter 4-1/2 cup ramekins and lightly
dust the insides with sugar; set aside.
(3) In a small saucepan, combine the semisweet and unsweetened chocolates with the milk.
Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
(4) Whip the egg whites with a
pinch of salt until they are soft. 
(5) Add the granulated sugar and whip until stiff but not dry. 
(6)
Whisk the yolks into the cooled melted chocolate. 
(7) Fold 1/4 of the whites into the chocolate mixture to lighten it, and then fold the lightened
chocolate mixture back into the egg whites. 
(8) Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The soufflés should remain moist in the center.
(9) Sprinkle with powdered sugar and drizzle with raspberry sauce. Garnish with fresh raspberries if desired and ENJOY!  :)
 


Comments

07/10/2012 4:00pm

Thanks to your post, I found Weebly and made my own blog too, thanks.

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Hi Yuri! Thank you for your comment! I'm so happy you found my blog and created your own! I checked out your site--can't wait to see some skiing pictures! :)

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