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CHOCOLATE SOUFFLE

 

 

CARAMEL ICE CREAM

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 CHESTNUT

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 GUANABANA
 PASSION FRUIT
 PISTACHIO
 
 | SOUFFLE | ICE CREAM | SAUCE |
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 Chocolate soufflé


24  oz   chocolate
 2  oz   sugar
 3  tb  l corn starch
 6  oz   crème fraiche
 9       egg yolks
25  oz   egg whites
4 1/2    butter
 3 oz    water
 7 oz    sugar

 Bring a pot of water to a boil. Place a bowl over the water and melt the chocolate, butter and crème fraiche, let sit at room temperature. In a kitchen aid mixer whip the yolks, water, and 2oz. Sugar to full volume and fold half into the chocolate mixture. Fold in the corn starch and the rest of the yolks. Place the whites and the 7oz, of sugar in a Hobart mixing bowl and heat 110 degrees over the water. Whip on speed 2 full volume. Gently fold the whites in  3 parts into the chocolate mixture. Butter and sugar ramekins. Scoop soufflé batter into the ramekins using an ice cream scoop and level. Bake 400 degrees for 10 minutes.

 Caramel ice cream

4 ½ cups sugar
1 qt cream
48 yolks
2tbsp corn syrup
3 qt    milk   
1 ½ c sugar
2 c     water
3tsp vanilla extract
1 ½ tbsp salt 

 Combine sugar corn syrup and water in a large rondeau boil until mixture turns very dark caramel.  Immediately whisk in cream, be careful because the caramel will spatter. Add the milk and bring to a boil, temper in yolks and remaining sugar and return mixture to the stove briefly until it coats a spoon. Pass, and chill in an ice bath. Add vanilla and salt.

  Sauce anglaise


500ml milk        
500ml cream     
150g caster sugar
280g    egg yolks        
3 no vanilla pods

 Boil cream and milk with the vanilla pod. Whisk together the yolks and sugar. Pour boiling liquid over the egg mix,
return to a clean pan and cook out until it coats the back of the spoon.

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