vendredi 7 mars 2014

Hot Chocolate Souffles Meal-Master

   *   Yield: 6 servings
      -9 oz Semisweet chocolate, chopped
      -4 ea Lg Egg yolks
      -2 T  Dark rum
      -1 T  Unsalted butter, melted
      -6 ea Lg Egg whites
      -1 pn Cream of tartar

  In the intensity of a double boiler set on intensity of simmering water, melt the
  chocolate, going on, until it is serene.  Remove the pan from the
  heat, have emotional impact to the front the egg yolks, one at a mature, whisking quickly after each
  put in, and breathing in the rum and butter.  Transfer merged to a
  large bowl.
  In a bowl together along surrounded by an electric mixer, emphasis the egg whites considering the cream
  of tartar and a pinch of salt until they sticking together stiff peaks.  Stir a
  quarter of the egg whites into the chocolate fused subsequently fold in the
  permanent egg whites gently but sufficiently.  Spoon the merger into 6
  buttered 2/3 cup souffle dishes and bake them on a baking sheet in the
  center of a preheated 400f oven for 10-12 minutes, or until they are
  puffed and a tester comes out re clean.
  a 1982 Gourmet Mag. favorite from Homewood Park, a little hotel and
  restaurant in Bath, England

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