Brasserie Du Vin Souffle - Part 2 Recipe Video
Ingredients
| Egg whites | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Granulated sugar | 1 Teaspoon | |
| Souffle base | 3 Tablespoon (egg yolk, triple sec and premium chocolate) | |
| Chocolate ganache | 2 Tablespoon | |
| Tahitian vanilla ice cream | 4 Tablespoon | |
| Powdered sugar | 1 Teaspoon (for garnish) |
Nutrition Facts
Serving size
Calories 261 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 6.7 g33.6%
Trans Fat 0 g
Cholesterol 29.3 mg9.8%
Sodium 237.9 mg9.9%
Total Carbohydrates 25 g8.4%
Dietary Fiber 0.64 g2.6%
Sugars 22.7 g
Protein 13 g26.4%
Vitamin A 7.8% Vitamin C 9.2%
Calcium 5.3% Iron 1.5%
*Based on a 2000 Calorie diet
Directions
1. Pre heat the oven to 350 degrees Farenheit.
MAKING
2. In a clean and dry mixing bowl, pour the egg whites.
3. Whisk the egg whites until stiff peaks form.
4. Add the souffle base and incorporate it in so that the chocolate blends in well.
5. Butter the ramekins generously and dust granulated sugar throughout their inner surface.
6. Fill the ramekins two-thirds with the batter.
7. Place them in the oven and bake for 15 minutes.
8. Take them out of the oven.
9. Poke through the surface of the souffle and fill it in with chocolate ganache.
10.Also top the souffle with a little ganache.
11.Top with a scoop of vanilla ice cream.
SERVING
12.Dust powdered sugar on the souffle and serve right away.
TIPS
Make sure the egg whites do not contain any shell pieces or any traces of water or anything else.
Editors Review
The Brasserie Du Vin Souffle recipe is in two parts. This is Part 2. Please watch the other part also for the complete recipe.Chef
