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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