yield: Makes 8 servings
Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.
Ingredients
* 6 1/2 ounces extra-bittersweet chocolate, chopped
* 1/2 cup plus 6 tablespoons unsalted butter
* 5 large eggs, separated
* 1/4 cup plus 3 tablespoons sugar
* 1 tablespoon all-purpose flour
* Unsweetened cocoa power, for garnish
* SPECIAL EQUIPMENT: Eight 6-ounce aluminum tins
Preparation
1. Preheat the oven to 400 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water. Heat, stirring occasionally, until the mixture has melted but is not too hot. Stir until smooth.
2. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.
3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.
4. Stir a third of the egg whites into the chocolate mixture. Fold in the remaining whites. Divide the batter among the tins. (The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).
5. Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).
6. Meanwhile, sift a little cocoa lightly over 8 dessert plates. Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one. Serve immediately with vanilla ice cream or chocolate sorbet.
From epicurious.com
Showing posts with label souffle. Show all posts
Showing posts with label souffle. Show all posts
Monday, February 9, 2009
Dark Chocolate Souffles with Cardamom Creme Anglaise
Yield: Makes 8
Ingredients
* 5 ounces bittersweet chocolate, chopped
* 1 tablespoon unsalted butter
* 1/4 cup plus 3 tablespoons sugar
* 2 tablespoons all purpose flour
* 1 teaspoon unsweetened cocoa powder
* 3/4 cup whole milk
* 1/4 teaspoon vanilla extract
* 4 large egg yolks
* 5 large egg whites
* 1/4 teaspoon coarse kosher salt
* Cardamom Crème Anglaise
Preparation
Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
Test-kitchen tip: To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.
From epicurious.com
Ingredients
* 5 ounces bittersweet chocolate, chopped
* 1 tablespoon unsalted butter
* 1/4 cup plus 3 tablespoons sugar
* 2 tablespoons all purpose flour
* 1 teaspoon unsweetened cocoa powder
* 3/4 cup whole milk
* 1/4 teaspoon vanilla extract
* 4 large egg yolks
* 5 large egg whites
* 1/4 teaspoon coarse kosher salt
* Cardamom Crème Anglaise
Preparation
Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)
Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.
Test-kitchen tip: To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.
From epicurious.com
Saturday, November 24, 2007
Cheese Souffle
Serves 1 (or 2 with another dish).
1 1/2 T unsalted butter
1 1/2 T all-purpose flour
2/3 cup milk, warmed
Salt and freshly ground black pepper
2 eggs, separated, plus 1 egg white
2 oz Gruyere cheese, shredded, or fresh goat cheese, crumbled
1 T minced fresh chives or green onion tops
1 slice bacon, cooked until crisp and crumbled, or 1 slice Canadian bacon or ham, diced (optional)
Preheat oven to 425 F. Butter an oval 2-cup gratin dish or small round souffle dish.
In a saucepan, melt the butter over medium heat. Add the flour and stir well, reduce the heat to low, and cook, whisking, for about 3 minutes. Whisk in the milk, bring to a boil over medium heat, reduce the heat to low, and simmer, stirring, until thickened, about 6 minutes. Season to taste with salt and pepper. Lightly beat the yolks until blended, then slowly add to the milk mixture, stirring constantly. Transfer to a large bowl.
In another bowl, beat the egg whites until stiff peaks form. To the holk mixture, add half of the cheese, the chives, the bacon, if using, and one-third of the gg whites and stir to combine. Then gently fold in the remaining whites, being careful not to deflate them. Spoon the mixture into the prepared dish and top with the remaining cheese.
Bake until top is golden, about 15 minutes. It's all right if the center is a bit creamy and soft, rather than dry thoughout. Eat at once.
From Solo Suppers, by Joyce Godlstein.
1 1/2 T unsalted butter
1 1/2 T all-purpose flour
2/3 cup milk, warmed
Salt and freshly ground black pepper
2 eggs, separated, plus 1 egg white
2 oz Gruyere cheese, shredded, or fresh goat cheese, crumbled
1 T minced fresh chives or green onion tops
1 slice bacon, cooked until crisp and crumbled, or 1 slice Canadian bacon or ham, diced (optional)
Preheat oven to 425 F. Butter an oval 2-cup gratin dish or small round souffle dish.
In a saucepan, melt the butter over medium heat. Add the flour and stir well, reduce the heat to low, and cook, whisking, for about 3 minutes. Whisk in the milk, bring to a boil over medium heat, reduce the heat to low, and simmer, stirring, until thickened, about 6 minutes. Season to taste with salt and pepper. Lightly beat the yolks until blended, then slowly add to the milk mixture, stirring constantly. Transfer to a large bowl.
In another bowl, beat the egg whites until stiff peaks form. To the holk mixture, add half of the cheese, the chives, the bacon, if using, and one-third of the gg whites and stir to combine. Then gently fold in the remaining whites, being careful not to deflate them. Spoon the mixture into the prepared dish and top with the remaining cheese.
Bake until top is golden, about 15 minutes. It's all right if the center is a bit creamy and soft, rather than dry thoughout. Eat at once.
From Solo Suppers, by Joyce Godlstein.
Sunday, November 11, 2007
Cheese Souffle Drunk
3/4 cup Best Foods Mayonnaise
1 cup shredded sharp cheddar cheese
3/4 tsp grated raw onion
1/2 tsp prepared mustard (French’s)
1/2 tsp chopped, parsley
1/2 tsp chives
Dash of Worcestshire & accent
Mix all together. Add one stiffly beaten egg white just before baking. Fold into cheese mixture.
Bake in dish which it will be served at 350 for 25 to 30 min or until knife comes out clean.
Use strong chips like Fritos.
1 cup shredded sharp cheddar cheese
3/4 tsp grated raw onion
1/2 tsp prepared mustard (French’s)
1/2 tsp chopped, parsley
1/2 tsp chives
Dash of Worcestshire & accent
Mix all together. Add one stiffly beaten egg white just before baking. Fold into cheese mixture.
Bake in dish which it will be served at 350 for 25 to 30 min or until knife comes out clean.
Use strong chips like Fritos.
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