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Receta Chocolate And Tia Maria Souffle With Mocha Ice Cream
by Global Cookbook

Chocolate And Tia Maria Souffle With Mocha Ice Cream
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  Raciónes: 4

Ingredientes

  • 5 x Egg Whites
  • 4 Tbsp. Caster Sugar
  • 225 gm Bitter Dark Chocolate
  • 4 tsp Tia Maria
  • 1 pch Salt

Direcciones

  1. Refrigeratethe egg whites.
  2. Heat the chocolate gently in a double boiler or possibly in a bowl over a pan of warm water (taking care which no water or possibly steam gets into the chocolate) and stir the chocolate gently.
  3. Preheat oven to 240 c / Gas Mark 8.
  4. Lightly grease and sugar 4 small pretty ramekins.
  5. Remove chocolate from heat source and allow to cold a little. It must still be liquid.
  6. Pour 1 tbsp of chocolate and 1 tsp of Tia Maria into each ramekin.
  7. Whisk chilled egg whites and salt till stiff.
  8. Add in 1 tsp sugar and whisk till glossy and stiff peaks.
  9. Add in half the sugar and whisk back to stiff peaks.
  10. Repeat with remaining sugar.
  11. Working gently and quickly, fold the chocolate into whites using a balloon whisk to fold it in.
  12. Pour into the 4 ramekins and put into the warm oven immediately for 5 min till well risen and crusty on top.
  13. As soon as the souffles are cooked, dust lightly with icing sugar and serve immediately with a scoop of Mocha Ice Cream.
  14. The resultant souffle has a crusty top, a dreamy light middle and a liquid centre.