Cocoa Sweet Soufflé....Impressive !

As mentioned before, soufflés can be savoury or sweet.  Maria who is in charge of the sweets and the salads, has for you today an idea of hers which I am sure you will like specially if you don't like too much sugar and calories in your life.

You will need:
Whatch Out For The Smudge On The
Cocoa Coating Of Mold
This Is "Achilles Heel" Causing
Soufflé To Rize Crooked!
Serves 4
-  2 Tbsp. unsalted butter at room temperature.
-  3 Tbsp. flour or 1/4 cup.
-  1 cup milk.
-  1 cup caster sugar.
-  zest of one orange.
-  3 Tbsp. "Tia Maria" coffee liquer.
-  4 eggs separated.
-  Melt butter in a saucepan, add flour to thicken, let cook for 2 minutes add cold milk slowly while stiring until the roux is done.
-  Add sugar and stir, bring to a boil.
-  Add the zest of the orange, stir until you obtain a creamy mixture.

-  Move mixture into a bowl where you will mix the liqueur.

-  Add the egg yolks to the creamy mixture and stir vigorously.
-  Beat eggwhites  until thick and fluffy (keeping its peaks but not hard - very important).

Beat To Obtain Foamy Peaks But Not Firm
-  Add 1/3 of the eggwhites into the mixture while stiring until mixed then you can add the rest of the egg whites to fold.

-  Generously butter the 14 cm bottom and the 8 cm sides of an oven proof soufflé dish (with an 18 cms brim).
-  Then sprinkle enough cocoa powder to coat completely the dish without leaving any fingerprints in the interior of the dish.
-  Transfer creamy mixture in the bowl and bake in a pre-heated oven at 200 degrees centigrade for 30 minutes without opening the door.
Enjoy this foamy texture melting in your mouth  and dreaming of happiness.
Note:  If you don't have one big soufflé dish fill 4 small ramekins to the brim and cook for 10 - 12 minutes.
-  Coating mold with a thick layer of butter, then powder with Cocoa to completely coat the inside of the mold including any finger smudges.


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