Creme De Menthe Souffle Recipe

Summary

Preparation Time40 MinCooking Time25 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexJust EnjoyCourse
MethodSpeciality
Main Ingredient

Ingredients

 Egg yolks3
 Sugar2 Ounce (50 gram)
 Gelatin2 Teaspoon
 Water4 Tablespoon
 Creme de menthe2 Tablespoon (liqueur)
 Green food coloring3 Drop
 Double cream1⁄4 Pint (150 milliliter)
 Single cream1⁄4 Pint (150 milliliter)
 Egg whites3
For finishing
 Melted butter/Vegetable oil1 Tablespoon (adjust quantity as needed)
 Walnuts1 Ounce, finely chopped (25 gram)
 Whipped cream1⁄2 Cup (8 tbs) (adjust quantity as needed)
 Chocolate curls1 Tablespoon (adjust quantity as needed)

Nutrition Facts

Serving size: Complete recipe

Calories 2126 Calories from Fat 1487

% Daily Value*

Total Fat 167 g257.5%

Saturated Fat 55.2 g275.9%

Trans Fat 0 g

Cholesterol 832.4 mg

Sodium 270.5 mg11.3%

Total Carbohydrates 99 g33.1%

Dietary Fiber 2.4 g9.6%

Sugars 82 g

Protein 37 g73.3%

Vitamin A 36.3% Vitamin C 2.2%

Calcium 28.3% Iron 12.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a 3 cup souffle dish, tie a broad strip of waxed paper, 2 to 3 inches higher than the dish, around the outer surface of the dish.
2) Lightly brush the inner surface of paper with melted butter or oil.

MAKING
3) In a heatproof bowl, beat the egg yolks and sugar over a pan of gently simmering water, until thick and creamy.
4) Remove from heat and and beat until the mixture is cool.
5) In another heatproof bowl, soften the gelatine in water, then stir over a pan of hot water over a low heat, until the gelatine is dissolved.
6) When slightly cool, stir into the egg yolk mixture along with the liqueur and green food colouring.
7) Beat both the creams together until they hold shape, then fold into the egg yolk mixture.
8) Stiffly beat the egg whites and fold into the mixture.
9) Spoon the mixture into the prepared souffle dish and refrigerate until set.
10) If you wish to freeze the recipe do it at this stage. Freeze, then pack in a freezer bag, seal, label and freeze.

FINALIZING
11) Brush the exposed edge of the souffle with little melted butter or oil and press the chopped walnuts around the edge.

SERVING
12) Pipe rosettes of whipped cream on top, garnish with chocolate curls and serve the Creme De Menthe Souffle on a serving platter.
13) If using the frozen dish, unwrap and remove the paper collar, then thaw in the refrigerator for 4 to 5 hours. Serve as indicated in step 11 and 12.
Quantcast