Chocolate Chip Brandy Souffle Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Frances Nossen, SWTK50B
6: EGGS, SEPARATED
1: GELATIN, UNFLAVORED, ENV
1 cup: SUGAR,
3/4 cup: MILK,
1/4 cup: BRANDY,
1 tsp: VANILLA,
1/4 tsp: SALT,
1 cup: CREAM, HEAVY
6 ounce: CHOCOLATE, SEMISWEET
BAKING, GRATED
Directions:
MEASURE OFF A LENGTH OF ALUMINUM FOIL LONG ENOUGH TO
ENCIRCLE A 4-CUP SOUFFLE DISH. FOLD IN HALF LENGTHWISE.
FASTEN TO DISH WITH TAPE OR STRING SO COLLAR IS ABOUT 6" HIGHER
THAN THE RIM OF THE DISH. GRATE THE CHOCOLATE, SET ASIDE.
BEAT YOLKS SLIGHTLY IN SAUCEPAN. STIR IN GELATIN, 1/2 CUP OF THE
SUGAR, AND THE MILK. COOK OVER LOW HEAT, STIRRING CONSTANTLY,
UNTIL GELATIN IS COMPLETELY DISSOLVED AND MIXTURE THICKENS
SLIGHTLY AND COATS A METAL SPOON.
REMOVE FROM HEAT, STIR IN BRANDY AND VANILLA.
BEAT EGG WHITES AND SALT IN LARGE BOWL UNTIL FOAMY.
BEAT IN REMAINING SUGAR, A TABLESPOON AT A TIME, UNTIL MERINGUE
FORMS SOFT PEAKS.
IN ANOTHER BOWL, BEAT CREAM UNTIL STIFF.
STIR 1/4 OF THE MERINGUE INTO THE YOLK MIXTURE.
GENTLY FOLD THE YOLK MIXTURE, THE WHIPPED CREAM, AND THE GRATED
CHOCOLATE INTO THE REMAINING MERINGUE.
POUR THE MIXTURE INTO PREPARED DISH.
REFRIGERATE AT LEAST 4 HOURS OR UNTIL SET. GARNISH AS DESIRED.
Source: A really skinny dessert recipe book. Sorry, folks,
thats as good as I can remember.
Source from luhu.jp
ENCIRCLE A 4-CUP SOUFFLE DISH. FOLD IN HALF LENGTHWISE.
FASTEN TO DISH WITH TAPE OR STRING SO COLLAR IS ABOUT 6" HIGHER
THAN THE RIM OF THE DISH. GRATE THE CHOCOLATE, SET ASIDE.
BEAT YOLKS SLIGHTLY IN SAUCEPAN. STIR IN GELATIN, 1/2 CUP OF THE
SUGAR, AND THE MILK. COOK OVER LOW HEAT, STIRRING CONSTANTLY,
UNTIL GELATIN IS COMPLETELY DISSOLVED AND MIXTURE THICKENS
SLIGHTLY AND COATS A METAL SPOON.
REMOVE FROM HEAT, STIR IN BRANDY AND VANILLA.
BEAT EGG WHITES AND SALT IN LARGE BOWL UNTIL FOAMY.
BEAT IN REMAINING SUGAR, A TABLESPOON AT A TIME, UNTIL MERINGUE
FORMS SOFT PEAKS.
IN ANOTHER BOWL, BEAT CREAM UNTIL STIFF.
STIR 1/4 OF THE MERINGUE INTO THE YOLK MIXTURE.
GENTLY FOLD THE YOLK MIXTURE, THE WHIPPED CREAM, AND THE GRATED
CHOCOLATE INTO THE REMAINING MERINGUE.
POUR THE MIXTURE INTO PREPARED DISH.
REFRIGERATE AT LEAST 4 HOURS OR UNTIL SET. GARNISH AS DESIRED.
Source: A really skinny dessert recipe book. Sorry, folks,
thats as good as I can remember.
Source from luhu.jp