Black Forest Souffle Recipe
Black Forest Souffle is an amazingly delicious dessert recipe. An easy to prepare recipe, Black Forest Souffle is a dish that you will surely love to serve at your coming family get together.
Ingredients
| Eggs | 3 , separated | |
| Milk | 2 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Sugar | 3/4 Cup (16 tbs), divided | |
| Semi-sweet chocolate square | 4 | |
| Rum extract | 2 Teaspoon | |
| Vanilla | 1 1/2 Teaspoon | |
| Whipping cream | 2 Cup (16 tbs), divided | |
| Pie filling | 1 Can (10oz) | |
| Almonds | 1/3 Cup (16 tbs), chopped | |
| Maraschino cherries and chocolate curls, for garnish | ||
Directions
Tape a 3-inch-wide greased and floured waxed paper or parchment paper "collar" around rim of 1-quart souffle dish, greased side in.
Beat egg yolks and milk in small bowl.
Mix gelatin with 1/2 cup of the sugar in medium saucepan.
Add egg mixture; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Add chocolate; stir constantly until melted.
Beat until thoroughly blended.
Stir in rum extract and vanilla.
Pour into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.
Fold into gelatin mixture.
Whip 1 1/2 cups of the cream in medium bowl until stiff peaks form; fold into gelatin mixture.
Fold in cherry pie filling and almonds.
Pour mixture into prepared dish and refrigerate until set.
To serve, whip remaining 1/2 cup cream until stiff peaks form.
Remove collar and decorate with whipped cream, maraschino cherries and chocolate curls.
Beat egg yolks and milk in small bowl.
Mix gelatin with 1/2 cup of the sugar in medium saucepan.
Add egg mixture; let stand 1 minute.
Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Add chocolate; stir constantly until melted.
Beat until thoroughly blended.
Stir in rum extract and vanilla.
Pour into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.
Fold into gelatin mixture.
Whip 1 1/2 cups of the cream in medium bowl until stiff peaks form; fold into gelatin mixture.
Fold in cherry pie filling and almonds.
Pour mixture into prepared dish and refrigerate until set.
To serve, whip remaining 1/2 cup cream until stiff peaks form.
Remove collar and decorate with whipped cream, maraschino cherries and chocolate curls.
Chef
