| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | California | Side dishes, Low cholest, Low sodium | 4 | Servings |
INGREDIENTS
| 2 | tb | Softened butter |
| 1 | tb | Unbleached white flour |
| 1/3 | c | Milk |
| 4 | tb | Honey |
| 2 | tb | Carob powder |
| 1 | tb | Coffee liqueur or grain coffee |
| 1 | ts | Vanilla extract |
| 1 | tb | Arrowroot powder |
| 2 | tb | Orange juice |
| 2 | Egg whites |
INSTRUCTIONS
1. Preheat oven to 375 degrees F. Using 1 tablespoon of the butter, lightly butter 4 custard cups. 2. In a small saucepan over medium heat, melt remaining butter. Stir in flour and cook for 2 minutes, stirring constantly. Pour in milk and cook until mixture thickens. Remove from heat and add in honey, carob powder, coffee liqueur, and vanilla. Mix arrowroot with orange juice and add to carob mixture. 3. Beat egg whites until stiff peaks form. Fold into carob mixture and pour into prepared custard cups. Set custard cups in a shallow baking pan and fill with hot water to one half the height of the pan. Bake souffle until slightly puffed and springy (15 to 20 minutes). Let cool and serve. NOTES : This creamy souffle features the rich taste of carob and coffee. Grain coffee, a good substitute for coffee liqueur, is usually sold in health-food stores. Souffles typically combine the jelling power of egg yolks with the fluffy texture of beaten egg whites. In this low-caloried recipe, arrowroot powder replaces the egg yolks. The secret of a super souffle is to gently fold in the egg whites at the last minute so they retain their airiness. Recipe by: the California Culinary Academy Posted to EAT-L Digest by "D'ArchAngel aka. Sean Coate" <d_archangel@MINDSPRING.COM> on Apr 5, 1998
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