RECIPES
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Raspberry Souffle with Chocolate Sauce Preparing a luscious dessert is a delicious way to express your feelings on Valentine's Day. Make a lasting impression by offering your loved one a dramatically presented, yet easy to make, baked souffle. Typically thought of as an intimidating preparation, a souffle simply requires patience and willpower. Refrain from opening the oven door while the souffle rises and your sweet gesture is sure to be a success. Directions To make raspberry puree, place frozen berries in small pot and cook to liquefy. Place cooked raspberries in a fine sieve over a bowl and press berries with the back of a spoon or rubber spatula. Strain the juice from the seeds, there should be 3/4 (three-quarters) cup when finished. Set purée aside until ready to use; refrigerate if making ahead of time. Coat the inside of the ramekins (souffle molds) with a film of softened butter, making sure to coat the top rims of the ramekins as well as the insides, and dust with sugar. Place ramekins on baking sheet, set aside. Combine the purée and sugar in a saucepan (with candy thermometer attached) and cook over medium heat, stirring to dissolve the sugar. Meanwhile, put the egg whites in the bowl of an electric mixer fitted with a wire whip attachment. When the sugar-purée mixture reaches 230ºF, begin whipping the egg whites on medium speed. When the sugar-puree mixture reaches 240 degrees F, and the egg whites have reached soft peaks, increase the mixer speed to high and carefully pour the hot sugar mixture into the egg whites. Whip only to soft peaks. Immediately put the mixture into a piping bag and fill the prepared ramekins, or spoon into ramekins if piping bag is unavailable. Bake at 350 degrees F until fully risen and lightly browned, about 20 minutes. Chocolate Sauce Place the cocoa powder in a bowl and add enough of the hot sugar syrup to make a paste, stirring until smooth. Gradually add the remaining syrup and mix until fully incorporated. Add the melted chocolate and blend until fully incorporated. Serve warm or chilled. Nutrition information per 8 ounce serving: This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft cookbook, which is available for purchase at bookstores nationwide. |
Ingredients Raspberry Souffle Chocolate Sauce |
