Iced Raspberry Chocolate Souffle Recipe
Ingredients
| Cornflour | 2 Teaspoon (Leveled) | |
| Milk | 1/2 Pint | |
| Caster sugar | 3 Ounce | |
| Eggs | 2 , beaten | |
| 1/2 lb. frozen unsweetened raspberries, thawed | ||
| 6 fl. oz. double cream chocolate cornets | ||
| Mint sprigs | ||
Directions
GETTING READY
1. Pick out 4 small straight-sided 3” soufflé dishes holding 7 tablespoons water. You could also use a similar type of dish, as per your convenience
2. Measure out the nonstick paper into strips long enough to fit around the sides, overlapping a little and an inch over above the rim; cut them out
3. Wrap this paper over the dishes securely; use paper clips if need be and Put the dishes on a flat baking sheet; arrange the dishes on a flat baking sheet
MAKING
4. Take a small bowl, add in the cornflower and two tablespoons of cold milk and blend them well
5. Add the rest of the milk in a pan on low flame and dissolve sugar in it
6. Add the warm milk to the blended cornflour, mix well and gradually add it to the eggs, whisking all the while
7. Add this whole blend to the saucepan and heat gently, allowing the mixture to thicken, not boil; allow it to cool down when thick enough
8. Deseed the raspberries, sieve them and add them to the cornflour sauce; allow it to cool down
9. In another bowl, whip the cream until as stiff as the sauce and then add the sauce to it
10. With a spoon, add it to the prepared soufflé dishes till it comes just above the rim and freeze it till firm; do not solidify
11. To prepare the chocolate cornets, cut out 4” squares of the nonstick paper and then divide it into two triangles each
12. Fold the right corner up to the top, with the base pointing towards you, and then turn it around to do the same with the other side too
13. Securely fastren the points, slightly overlapping, with a staple
14. In a double boiler, melt about two or three ounces of chocolate
15. Now, gradually let the chocolate flow into the cornets and turn the cornet around so that each side is evenly coated; chill it and add another coat if need be
16. After it solidifies, carefully peel away the paper and store it in a cool place.
SERVING
17. Remove the paper collar from the soufflé, decorate with chocolate cornets, fresh raspberries and mint sprigs and serve
1. Pick out 4 small straight-sided 3” soufflé dishes holding 7 tablespoons water. You could also use a similar type of dish, as per your convenience
2. Measure out the nonstick paper into strips long enough to fit around the sides, overlapping a little and an inch over above the rim; cut them out
3. Wrap this paper over the dishes securely; use paper clips if need be and Put the dishes on a flat baking sheet; arrange the dishes on a flat baking sheet
MAKING
4. Take a small bowl, add in the cornflower and two tablespoons of cold milk and blend them well
5. Add the rest of the milk in a pan on low flame and dissolve sugar in it
6. Add the warm milk to the blended cornflour, mix well and gradually add it to the eggs, whisking all the while
7. Add this whole blend to the saucepan and heat gently, allowing the mixture to thicken, not boil; allow it to cool down when thick enough
8. Deseed the raspberries, sieve them and add them to the cornflour sauce; allow it to cool down
9. In another bowl, whip the cream until as stiff as the sauce and then add the sauce to it
10. With a spoon, add it to the prepared soufflé dishes till it comes just above the rim and freeze it till firm; do not solidify
11. To prepare the chocolate cornets, cut out 4” squares of the nonstick paper and then divide it into two triangles each
12. Fold the right corner up to the top, with the base pointing towards you, and then turn it around to do the same with the other side too
13. Securely fastren the points, slightly overlapping, with a staple
14. In a double boiler, melt about two or three ounces of chocolate
15. Now, gradually let the chocolate flow into the cornets and turn the cornet around so that each side is evenly coated; chill it and add another coat if need be
16. After it solidifies, carefully peel away the paper and store it in a cool place.
SERVING
17. Remove the paper collar from the soufflé, decorate with chocolate cornets, fresh raspberries and mint sprigs and serve
Chef
