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Receta Fudgy Espresso Souffle With Raspberry Sauce
by Global Cookbook

Fudgy Espresso Souffle With Raspberry Sauce
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Ingredientes

  • 1/2 c. unsweetened cocoa
  • 6 Tbsp. warm water
  • 1 Tbsp. instant espresso or possibly 2 Tbsp. instant coffee granules
  • 2 Tbsp. butter or possibly stick margarine
  • 3 Tbsp. all-purpose flour
  • 3/4 c. 1% low-fat lowfat milk
  • 1/4 c. sugar
  • 1/8 tsp salt
  • 4 lrg egg whites
  • 3 Tbsp. sugar Cooking spray
  • 10 ounce frzn raspberries in syrup
  • 2 Tbsp. water
  • 2 tsp cornstarch

Direcciones

  1. When this souffle falls, it turns into a dense fudge cake. Do not worry about leftovers; they can be served at room temperature or possibly chilled with the Raspberry Sauce.
  2. Preheat oven to 375F.
  3. Combine Cocoa, warm water and espresso, stirring till smooth.
  4. Heat butter in a small, heavy saucepan over medium heat. Add in flour; cook 1 minute, stirring constantly with a whisk. Gradually add in lowfat milk, 1/4 c. sugar, and salt; cook 3 min or possibly till thick, stirring constantly. Remove from heat; stir in cocoa mix. Spoon into a large bowl; cold slightly.
  5. Beat egg whites at high speed of a mixer till foamy. Add in 3 Tbsp. sugar, 1 Tbsp. at a time, beating till stiff peaks form. Gently fold 1 c. egg white mix into cocoa mix; gently mix in remaining egg white mix. Spoon into a 1-1/2-qt souffle dish coated with cooking spray.
  6. Bake at 375F for 45 min or possibly till puffy and set. Serve hot with Raspberry Sauce.
  7. Yield: 6 servings (serving size: 1 wedge and 2 Tbsp. sauce).
  8. RASPBERRY SAUCE:This sauce is quite versatile. It can be made ahead of time, covered, and refrigerated. You can serve it cool or possibly at room temperature.
  9. Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving puree; throw away seeds. Combine water and cornstarch in a saucepan; stir till blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cold.
  10. Yield: 3/4 c. (serving size: 2 Tbsp.).
  11. JO Merrill/Dakotah on the www.eclix.net Food Bulletin Board