Discussion Boards
White Chocolate Berry Soufflés
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Delicious combination of white chocolate and sweet berries in a colourful soufflé.
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BERRY MIXTURE
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Frozen mixed berries, thawed and drained
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2 cups
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500 mL
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Granulated sugar
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1/2 cup
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125 mL
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Orange-flavoured liqueur (such as Grand Marnier)
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2 tbsp.
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30 mL
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Hard margarine (or butter)
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1/2 tsp.
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2 mL
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Granulated sugar
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2 tbsp.
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30 mL
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SOUFFLÉ
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Hard margarine (or butter)
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2 tbsp.
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30 mL
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All-purpose flour
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2 tbsp.
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30 mL
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Milk
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1/2 cup
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125 mL
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White chocolate baking squares (1 oz., 28 g, each), chopped
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3
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3
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Egg yolks (large), fork-beaten
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2
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2
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Granulated sugar
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3 tbsp.
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50 mL
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Egg whites (large), room temperature
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4
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4
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Icing (confectioner's) sugar, for dusting
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1 tbsp.
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15 mL
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Berry Mixture: Combine first 3 ingredients in medium frying pan on medium. Heat and stir until sugar is dissolved. Increase heat to medium-high. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and mixture is slightly thickened. Cool.
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Preheat oven to 375ºF (190ºC), see Tip, page 81. Grease six 1/2 cup (125 mL) ramekins with margarine. Sprinkle each with 1 tsp. (5 mL) of second amount of sugar. Tilt ramekins to coat bottom and side of each. Gently tap to remove excess sugar. Place ramekins on baking sheet. Divide and spoon berry mixture into each.
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Soufflé: Melt margarine in small saucepan on medium. Add flour. Heat and stir for 1 minute. Add milk. Stir for 2 to 3 minutes until boiling and thickened.
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Add chocolate. Heat and stir until chocolate is almost melted. Do not overheat. Remove from heat. Stir until smooth.
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Combine egg yolks, granulated sugar and about 2 tbsp. (30 mL) milk mixture in small bowl. Stir into remaining milk mixture. Heat and stir on medium-low until sugar is dissolved. Transfer to large bowl.
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Beat egg whites in medium bowl until stiff (not dry) peaks form. Fold about 1/3 of egg whites into chocolate mixture until almost combined. Fold in remaining egg whites until just combined. Divide and carefully spoon mixture into prepared ramekins. Bake for about 20 minutes, without opening oven door, until puffed and set.
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Dust with icing sugar. Serve immediately. Serves 6.
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1 serving:
331 Calories; 10.6 g Total Fat (3.3 g Mono, 0.6 g Poly, 5.8 g Sat); 87 mg Cholesterol; 53 g Carbohydrate; 2 g Fibre; 6 g Protein; 106 mg Sodium
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Reprinted from The Egg Book © Company's Coming Publishing Limited
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