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Sturdy Soufflé Alison Ladman The Associated Press Yield: 6 - 8 servings Note: No size identified but my ramekins are 3 1/4" inside diameter and made 8. Butter and sugar to coat the ramekins 6 Tbsp. jarred butterscotch sauce 1/4 cup butter 6 oz. semisweet chocolate 2 oz. unsweetened chocolate 6 eggs, whites and yolks separated Pinch of salt 2 Tbsp. water 3/4 cup sugar, divided 3 tbsp. bourbon 1/2 tsp. cream of tartar Lightly coat the inside of 6 to 8 ramekins with butter. Coat them with the sugar, tapping out any excess. Place 1 Tbsp. of butterscotch sauce in the bottom of each ramekin. In a large microwave-safe bowl, combine the butter and both chocolates. Microwave on high in 20-second bursts, stirring between each, until melted and smooth. In another large bowl, combine the egg yolks and salt. Use an electric mixer to beat until slightly thickened and pale. Set aside. In a small saucepan over medium-high heat, combine the water and half of the sugar. Bring to a boil. Resume beating the egg yolks. With the mixer running, drizzle in the hot sugar mixture. Whip on high until light and fluffy, about 5 minutes. Fold the egg yolks into the chocolate mixture. Stir in the bourbon, then set aside. Thoroughly clean the bowl and whisk of the electric mixer. Whip the egg whites with the cream of tartar until frothy. Slowly add the remaining sugar while continuing to beat, beating until the whites hold a stiff peak. Gently fold into the chocolate and yolk mixture. Spoon into the ramekins, smoothing the tops. Refrigerate at least 2 hours or overnight. When ready to bake the soufflés, heat the oven to 350o. Bake for 15 to 17 minutes, or until risen with a soft-firm top and a set center. Serve immediately. Note: This recipe does make a creditable soufflé, the alternative being that you have to whip the egg whites and put the soufflé together sometime in the middle of dinner or postpone dessert for too long. The author says: "Feel free to play with the flavors, and use other sundae syrups and liqueurs." |
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