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Receta Souffle Au Chocolat Et Au Grand Marnier

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Ingredientes

  • 1 Tbsp. Softened unsalted butter to 2 tbsps
  • 1/4 c. White sugar
  • 4 Tbsp. Unsalted butter cut into bits
  • 7 ounce Bittersweet or possibly semisweet chocolate minced finely
  • 2 Tbsp. Grand Marnier
  • 4 x Egg yolks
  • 8 x Egg whites
  • 1/2 tsp Cream of tartar
  • 1/4 c. White sugar

Direcciones

  1. Coat a large straight sided porcelain baking dish or possibly souffle mold (about 8-inches diameter and 4-inches deep) with the softened butter. Alternatively, you can use eight individual straight-sided porcelain ramekins. Coat proportionately and generously all the way to the top, making sure to get the corners. Sprinkle in some sugar and toss around to coat the bottom and sides of the mold or possibly molds. Place molds in the refrigerator to chill (if using individual molds, place them on a cookie sheet first).
  2. Preheat oven to 400 degrees.
  3. Find a medium metal bowl which completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cut up butter and chocolate in the bowl and place bowl over pan of warm water. Let sit for 2 min then stir. It should be completely melted; if not, remove the bowl, bring the water back to a simmer, turn off the heat and replace the bowl. Stir till smooth. Stir in the Grand Marnier. Set aside to let cold to room temperature.
  4. Place egg yolks in the bowl of an electric mixer fitted with the whip. Beat egg yolks at medium speed till opaque and lightened in color, about 3 min. Add in to cooled chocolate mix.
  5. Bring medium pot of water to a boil. Clean mixer bowl and whip well, and dry them. Place egg whites in bowl and whip at high speed 2 min, then reduce speed to medium and add in the cream of tartar. Whip till soft peaks form then slowly add in the granulated sugar down the side of the bowl while continuing to whip till hard peaks form. Take 1/3 of the whites and whisk into chocolate mix to lighten it. Mix in remaining whites with a large rubber spatula, trying not to deflate the whites. Fold gently but thoroughly till no white streaks remain.
  6. Remove coated molds from the refrigerator. Fill mold or possibly molds with souffle mix, up to 1/2-inch from rim. Run your thumb around the inside of each mold to create a shallow groove all around. When all molds have been filled transfer to the oven and bake till risen and top is proportionately dry, about 10 min for individual souffles and about 25 min for a large. Serve immediately.
  7. Comments: Classic souffle technique - Egg yolks combined with flavoring base, lightened with whipped egg whites and baked till risen. Very important which all equipment used for beating whites be scrupulously clean. Running thumb around mold encourages an even rise.
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