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Souffle Valtesse Recipe
|Butter||1⁄4 Cup (4 tbs) (For Making Batter)|
|Flour||1⁄4 Cup (4 tbs) (For Making Batter)|
|Milk||1 1⁄3 Cup (21.33 tbs) (For Making Batter)|
|Salt||1⁄2 Teaspoon (For Making Batter)|
|Unsweetened chocolate||3 Ounce, melted (For Making Chocolate Souffle, 3 Unsweetened Chocolate Squares)|
|Egg yolks||3 , well beaten (For Making Chocolate Souffle)|
|Sugar||5 Tablespoon (For Making Chocolate Souffle)|
|Egg whites||5 , beaten to stiff, not dry, peaks (For Making Chocolate Souffle)|
|Sugar||1⁄4 Cup (4 tbs) (For Making Vanilla Souffle)|
|Egg yolks||3 , well beaten (For Making Vanilla Souffle)|
|Vanilla extract||2 Teaspoon (For Making Vanilla Souffle)|
|Egg whites||5 , beaten to stiff, not dry, peaks (For Making Vanilla Souffle)|
Serving size: Complete recipe
Calories 2061 Calories from Fat 1084
% Daily Value*
Total Fat 125 g191.7%
Saturated Fat 70.7 g353.4%
Trans Fat 0 g
Cholesterol 1261.6 mg
Sodium 1642.1 mg68.4%
Total Carbohydrates 197 g65.6%
Dietary Fiber 15 g59.9%
Sugars 145.5 g
Protein 70 g140.5%
Vitamin A 60.2% Vitamin C
Calcium 58.4% Iron 105.9%
*Based on a 2000 Calorie diet
To prepare batter, melt butter in a saucepan; add flour and stir the "roux" until blended.
Stir in the hot milk gradually and cook until smooth and thickened.
Add salt and continue cooking over low heat about 3 minutes, stirring occasionally.
Divide batter in half; set one half aside.
For Chocolate Souffle, add to one half the melted chocolate, 1 teaspoon of the praline powder, the egg yolks, and sugar; blend well.
For Vanilla Souffle, add to second half the sugar, 1 teaspoon of the praline powder, the egg yolks, and extract; blend well.
Fold 5 stiffly beaten egg whites into each of the souffle mixtures.
Lightly butter bottom and sides of a 2 1/2-quart souffle dish (straight-sided casserole) and coat with sugar.
Cut 6 ladyfingers into pieces and soak in maraschino liqueur.
Turn half the vanilla souffle mixture into dish.
Arrange half of soaked ladyfingers over top.
Cover with all the chocolate souffle mixture and add a second layer of ladyfingers.
Cover with remaining vanilla mixture and sprinkle lightly with additional praline powder.
Bake at 375Â°F 35 to 40 minutes, or until souffle is set.